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Christopher Kimball, author of Milk Street: The New Rules, shows how to transform any supermarket tomato into a delicious slow-roasted treat.
"Slowly roasting low-moisture tomatoes—such as plum and Roma—concentrates their flavor and caramelizes their natural sugars for a mellow sweetness with just a touch of tang," Christopher says. "Add them to sandwiches, soups or stews, or toss with pasta. Chop a few and toss with fresh herbs, such as basil, parsley, and thyme, for a quick relish, or serve over polenta or grilled or fried fish."
Adapted from Milk Street: The New Rules: Recipes That Will Change The Way You Cook by Christopher Kimball. Copyright © 2019 by Christopher Kimball. Used with permission by Voracious. All rights reserved.
- ¼ cup balsamic vinegar
- ¼ cup tomato paste
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- 4 pounds plum tomatoes, cored and halved lengthwise
- ¼ cup extra-virgin olive oil
Preheat oven to 350°F with a rack in the middle position. Line a rimmed baking sheet with parchment paper.
In a large bowl, whisk white balsamic vinegar, tomato paste, 2 teaspoons kosher salt, and 1 teaspoon ground black pepper. Add tomatoes and toss to coat. Arrange, cut-side up, on the prepared baking sheet. Drizzle with olive oil. Roast until the tomatoes are shriveled, caramelized, and lightly charred, 3 to 3 ½ hours, rotating the pan halfway through.
Use immediately or cool, transfer to an airtight container and refrigerate up to 1 week.