Slow-Roasted Tomatoes. And Cheese. And Bread.

8 Sep

photo 5

We had already made a tasty dish this week utilizing a pint of tomatoes from our CSA box from Saltbox Farm in Concord. There was still another pint waiting around the kitchen, nearly a week later, with not much inspiration to be found for it.

 I was flipping through Jennifer Perillo’s book Homemade with Love for dinner ideas and found a simple recipe for slow-roasted tomatoes. I headed into the kitchen, grabbed the tomatoes  and sliced them up. After following her simple instructions, I had a warm dish of late summer perfection to devour.

While the tomatoes were roasting in the oven, I ran out to the store for bread, apples, pears and fig jam. Oh – and cheese – Herve Mons Morbier; Emmi Gruyere Reserve; and Les 3 Comtois Comte. The tomatoes have definitely won out as the favorite cheese and bread compliment this evening. I am surprisingly full with nearly half of the cheese still remaining – quite an oddity in my presence.

The recipe, courtesy of Homemade with Love:

  • 1 pint grape tomatoes, cut in half
  • 1/4 cup extra-virgin olive oil
  • Fine sea salt and freshly ground black pepper
  • 6 sprigs fresh lemon thyme, chopped

Preheat oven to 250 degrees. Add everything to an 8-inch square baking dish and toss. Adjust seasonings to taste. Bake until tomatoes are slightly collapsed and tender, about an hour. Enjoy warm or store in fridge for up to two weeks.

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