slow roasted tomatoes with bruschetta

i posted a recipe last week for fresh corn, roasted tomato & pickled garlic pizza with cornmeal crust and wrote about an easy technique for slow roasting tomatoes. i received so many emails with questions regarding this process, and requests for suggestions for using, i thought i would do a follow up post. coincidentally, this happens to be fresh tomato week at  food network's summerfest, so the timing is perfect.

the secret is the long roasting time (3 hours for italian tomatoes) and low (275 degrees) heat. adjust roasting time if you use cherry tomatoes (2 hours) and up to 4 hours if you use larger varieties.  the texture you are looking for is still soft but with most of the moisture evaporated. the tomato flavor will be very concentrated and bursting with sweetness.  the tiny bit of honey really amps this up.  the garlic flavors the oil and the toasted garlic pieces get caramelized and crunchy...really delicious.

the tomatoes are wonderful on toasted or grilled bread, added to hot pasta, tucked into sandwiches or served as a side dish alongside roasted or grilled chicken.  try this recipe...you may find this is your go-to summer staple.

slow roasted tomatoes with bruschetta
24 italian tomatoes, cut in half lengthwise
1 tbsp wild honey
6 cloves garlic chopped
coarse grey salt
freshly ground black pepper
extra virgin olive oil
10 basil leaves, torn into small pieces
1 loaf freshly baked sourdough bread (whole wheat if possible) thickly sliced
shredded parmigiano reggiano (optional)

preheat oven to 275 degrees.  line a rimmed baking sheet with parchment paper.  place tomatoes, cut side up, on top of paper.  drizzle honey over tomatoes.  sprinkle garlic and a pinch each salt and pepper over honey.  drizzle olive oil over tomatoes (2 passes of bottle).

place in preheated oven and roast for 3 hours.  remove from oven, scrape tomatoes, garlic and all juices into small bowl.  drizzle additional olive oil over tomatoes.  cover with saran wrap.  store in refrigerator for up to 1 week.  bring to room temperature before using.

for bruschetta, set oven to broil.  place bread slices on rimmed baking sheet.  broil until golden brown. turn over and broil other side until golden brown.  remove from oven and drizzle extra virgin olive oil over hot bread and sprinkle grey salt over oil.  mound tomatoes on top of bread. sprinkle basil leaves and cheese (if desired) on top.  drizzle some of the toasted garlic and tomato infused olive oil over bruschetta.  serve 

other tomato recipes you may enjoy:
tomato cobbler
chicken provençal with heirloom tomatoes
best tomato sauce in the world
fresh tomato gazpacho
heirloom tomato and white bean salad

it is "fresh tomato" week at food network's summerfest roundup. check out the other delicious sounding recipes from my blogger friends. have a favorite tomato recipe?  share in the comments section and/or link to your blog if you have one:
Jeanette's Healthy Living: Juicy Summer Heirloom Tomato Fruit Salad
Dishing: Homemade Tomato and Herbs Pasta Sauce 
Taste With The Eyes: Pomodorini e Mozzarella Ciliegine

The Sensitive Epicure: Tiny Insalata Caprese
Weelicious: Heirloom Tomato Pico de Gallo
Napa Farmhouse 1885: Slow-Roasted Tomatoes with Bruschetta
Red or Green?: Nachos with Fresh Tomatoes, Pinto Beans and Chiles
Domesticate Me: Spaghetti with Cherry Tomato Sauce, Mozzarella and Basil
Blue Apron Blog: Marjoram-Garlic Chicken with Jersey Tomato Panzanella
The Heritage Cook: Caprese Salad and Caprese Pizza
Daily*Dishin: Garden Vegetable Fresh Pasta Sauce
Pinch My Salt: 20 Tomato Recipes
Feed Me Phoebe: Bloody Marias
Dishin & Dishes: Pesto Rosso (Sun-Dried Tomato Pesto)
Devour: Five Fresh Tomato Salsa Recipes
FN Dish: Tomato Recipes Worthy of a Dinner Party

best,

diane
napa farmhouse 1885
red or green?
california girl in taos
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