Slow Roasted End of Season Tomatoes

“The difference between a bland tomato and a great one is immense, much like the difference between a standard, sliced white bread and a crusty, aromatic sourdough.” Yotam Ottolenghi

I always look forward to fall and all its splendour.  But, hélas, it also signals the end of tomato season.  In my garden, I have some tomatoes that are struggling to ripen with the cooler temperatures upon us and many that have become mealy and are just not that good.  Slow cooking these end of season, less than perfect tomatoes, can rescue them and bring out some of their sweetness and improve their texture.  Adding spices boasts their flavor and makes them fragrant additions to autumnal soups, braises and stews.  When the garden gives you mealy tomatoes…..make slow-roasted spiced tomatoes!

To slow-roast them, cut the tomatoes in quarters or halves depending on size.  For every pound of tomatoes, toss with:

  • 1-2 cloves of garlic, minced
  • 1/2 teaspoon fennel seeds
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon sea salt
  • 2 tablespoons olive oil

Spread the seasoned tomatoes on a lined baking sheet in a single layer.  Bake in a 275 F degree oven for 2 hours. You will end up with caramelized, gently spiced tomatoes to use in various recipes and fill your kitchen up with the most heavenly aroma! Be sure to scrape up any cooking juices.    I puréed mine with zucchini and onions into a creamy all vegetable  soup.  So good!

11 thoughts on “Slow Roasted End of Season Tomatoes

  1. This looks so easy! So easy that even a kitchen doofus like me could do it! I’ve already used up all of my tomatoes for the season, but I think I’ll pop into the market to buy a few just to try this out. Thank you!

  2. Goodbye tomato season 2017…already looking forward to next year’s bounty. Johanne, I love this soup and how you slow roasted the last of your tomatoes to make it. Great photos of a lovely soup.

    • That soup was so good but one that was just kind of thrown together. Once I tasted it I thought I should blog it and quickly tried to jot down quantities. Didn’t happen so it became just about pre roasting tomatoes. I am travelling and hope the green ones left on the vine will be somewhat edible when I get back.

      Johanne Lamarche

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  3. Hello Johanne

    I am a cousin of Joe and Michelle Natale and she forwarded this link to me. It looks delicious and look forward to trying it very soon.
    Michelle told me about your trip to Morocco and that you have wonderful pictures. If you wish to share I would love, love to see them as this is a place that is on my bucket list.

    thanks so much

    Janet Natale

    • Thanks for checking out my blog Janet! I first tasted slow roasted tomatoes at Vanessa’s in Tampa. She made them from an LCBO recipe. If you look at this blog post, there will be 3 other recipes at the end that are suggested as being similar to this one. The Israeli couscous recipe is the one Vaness made for me :). Small world isn’t?

      Johanne Lamarche

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