SLOW-ROASTED TOMATOES WITH OLIVE OIL AND LIME
Inspired by a meal at Le Jardin des Plumes in the French town of Giverny, where the artist Monet lived and worked, this dish is as beautiful as it is unusual: It's simply a tomato gently roasted and basted with olive oil. It tastes vegetal and rich, as you'd expect, but it's also sweet and citrusy. The surprise is at the core, which gets filled with sugar and lime zest. During the hours in the oven, the oil, sugar and zest find their way into every fiber of the tomato, technically making it a kind of confit, a dish usually cooked in fat or sugar - or, in this case, both. Serve the tomato warm or at room temperature as a starter, perhaps with a tiny salad, or, for your most adventurous friends, serve it chilled for dessert, topped with vanilla ice cream, a drizzle of oil and some flaky salt.
Provided by Dorie Greenspan
Categories appetizer, dessert, side dish
Time 2h30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Center a rack in the oven and heat to 200 degrees. Have a nonreactive baking pan at hand that can hold the tomatoes comfortably, such as a 9-inch, deep-dish pie plate.
- Put a large saucepan of water to boil and fill a large bowl with cold water and ice cubes. Cut a shallow X in the bottom of each tomato, and one by one, drop them into the boiling water. Count 15 to 20 seconds, then transfer the tomatoes to the bowl of ice water. Peel each tomato. Using a small knife, remove each tomato's core, creating a V-shaped hollow an inch or so deep. Arrange the tomatoes in the pan.
- Put the sugar in a small bowl, then finely grate the zest from both limes over it. Rub the ingredients together between your fingertips until the sugar is moist and aromatic and maybe colored. Spoon an equal amount of sugar into each tomato.
- If you're using lemon or lime oil or extract, stir it into the olive oil. Spoon the olive oil over the tomatoes, allowing just a few drops to fall into the tomatoes' hollows.
- Bake for 2 to 3 hours, basting a couple of times each hour, until the tomatoes are soft all the way through but still hold their shape. (You can poke them with a bamboo skewer or the tip of a thin knife to test.) Remove the dish from the oven, and season the tomatoes with salt and pepper.
- These are best served at room temperature, but can also be enjoyed warm or even chilled. Spoon a little oil from the baking dish over each tomato just before serving. These are at their peak the day they are made, but they'll hold for a day in the refrigerator. If you've refrigerated the tomatoes, it's best to serve them either chilled or at room temperature.
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Blue Purple
[email protected]Yum!
Jamila Ganzenmuller
[email protected]These roasted tomatoes are amazing! They're so easy to make and they're packed with flavor. I love using them in salads, sandwiches, and even as a pizza topping.
Suhrab Khan
[email protected]Not sure what I did wrong, but my tomatoes came out dry and flavorless. I followed the recipe exactly, so I'm not sure what happened.
alfredo cervantes
[email protected]These roasted tomatoes are a great way to add flavor to any dish. I love using them in pasta dishes, soups, and even on grilled cheese sandwiches.
Md Sadin khan
[email protected]So easy and delicious! I made these tomatoes for a potluck and they were a huge hit. Everyone loved them!
samri konjo
[email protected]This recipe is a great way to use up ripe tomatoes from the garden. I love the combination of flavors and the tomatoes are so versatile. I've used them in salads, sandwiches, and even as a topping for grilled fish.
Nakima Roaen
[email protected]I've made this recipe several times now and it's always a hit! The tomatoes are always perfectly roasted and the flavor is amazing. I love that I can make them ahead of time and they're still delicious.
Usama Memon
[email protected]These roasted tomatoes are the perfect addition to any summer dish! They're so flavorful and juicy, and they add a pop of color and freshness. I love using them in salads, pasta dishes, and even on pizza.
George Davis
[email protected]Meh.
Topu Sikder
[email protected]Not bad, but not amazing. The tomatoes were a bit too mushy for my taste. I think I'll try roasting them at a higher temperature next time.
declerk mokgatle
[email protected]Easy recipe, stunning results! The tomatoes came out perfectly roasted and bursting with flavor. I used them to make a bruschetta topping and it was a huge success. Thank you for sharing this recipe!
Daniel Odunle
[email protected]These slow-roasted tomatoes were an absolute delight! The sweetness of the tomatoes paired perfectly with the tangy lime and the richness of the olive oil. I served them as a side dish with grilled chicken and they were a hit with the whole family. D