I’ve been wanting to try roasting tomatoes ever since I saw some recipes for that this past summer. But it was way too hot to have the oven on that long! Now is a great time to do it, though, with the weather cooling off. And besides, I received a review copy of Cooking Light’s new cookbook, The New Way to Cook Light, and there just happened to be a recipe in there for Aromatic Slow-Roasted Tomatoes! So I knew right away which recipe I wanted to try first. 🙂
This book has a great collection of tips, techniques, and over 400 recipes focusing on ingredients that are fresh, local, and organic. And the more than 200 full-color photos throughout the book will get you excited about cooking and eating healthy, too.
The New Way to Cook Light starts off with a chapter about cooking light. Then you’ll find chapters on Appetizers, Salads, Fish, Vegetarian Entrees, Meats, Poultry, Pasta & Pizza, Sides, Sandwiches, Soups & Stews, Quick & Yeast Breads, and Desserts. The book ends with a chapter on Strategies and Techniques for healthy, light cooking and there’s also a handy seasonal produce guide.
I really liked the Aromatic Slow-Roasted Tomatoes…slow-roasting tomatoes gives them such a rich flavor, or as the book says, “an intense tomato essence.” I used store-bought tomatoes and was happy with the results, so I can just imagine how wonderful home-grown slow-roasted tomatoes would be! The recipe calls for 1 Tablespoon of sugar to give the tomatoes a light sweetness, and I substituted honey instead and was happy with the result. If you like tomatoes, you’ll want to try this recipe out! The only downside is that you’ll need to plan ahead when you are making these, since the tomatoes roast in your oven (at 200 degrees F) for 7 1/2 hours. But I think it’s definitely worth the time it takes! Here’s the recipe…
AROMATIC SLOW-ROASTED TOMATOES from The New Way to Cook Light
Serve alongside roast beef or lamb, seared steak, or fish, or make Slow-Roasted Tomato Sauce (recipe below) and toss with pasta.
- 1 Tablespoon sugar (I substituted 1 Tablespoon honey)
- 1 Tablespoon extra-virgin olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon freshly ground black pepper
- 4 pounds plum tomatoes, halved lengthwise (about 16 medium plum tomatoes)
- Cooking spray
Preheat oven to 200˚F.
Combine first 7 ingredients in a large bowl, tossing gently to coat. Arrange tomatoes, cut sides up, on a baking sheet coated with cooking spray.
Roast at 200˚F for 7 1/2 hours. Serves 8 (serving size: 4 tomato halves).
Calories 63; Fat 2.2g (Sat. 0.3g, Mono 1.3g, Poly 0.4g), Protein 2g; Carb 10.6g; Fiber 2.8g; Chol 0mg; Iron 0.7mg; Sodium 157mg, Calc 26mg
SLOW-ROASTED TOMATO SAUCE
Process slow-roasted tomatoes until smooth; put through a food mill. Heat a medium saucepan over medium heat. Add 2 teaspoons extra-virgin olive oil, swirl to coat. Add 1 large garlic clove, sliced, to pan; cook 2 minutes, stirring constantly. Stir in tomato puree.
Simmer 1 hour or until sauce is reduced to 1 3/4 cups, stirring occasionally. Serves 6 (serving size: about 1/3 cup).
Calories 98; Fat 4.4g (Sat. 0.6g, Mono 2.9g, Poly 0.6g), Protein 2.7g; Carb 14.3g; Fiber 3.7g; Chol 0mg; Iron 0.9mg; Sodium 209mg, Calc 35mg
I love the rich flavor of these roasted tomatoes. I’m sure you could make great soups with the puree from these, too! Have you tried slow-roasting tomatoes yourself?