I’m not a huge fan of tomatoes. I like them on things and in things, but not really on their own. I will occasionally buy a small container of cherry or grape tomatoes, but they usually end up getting wrinkly and/or rotten before I finish them.
When I found this recipe for slow-roasted tomatoes, I was intrigued, and thought that maybe, just maybe, slow-roasting them would make them so yummy that I wouldn’t be able to resist eating them. And it kinda worked. I’m not in love with these tomatoes (I think the flavor of the skin is kind of weird), but I do like them. And they’re AMAZING with a bit of toasted baguette.
- Roma tomatoes
- Olive oil
- Sea salt
- Ground coriander ( or grind your own)
- Preheat the oven to 200°F.
- Wash tomatoes, cut off stem end, and slice in half lengthwise.
- Place skin side down on a baking sheet and use a spoon or brush to spread olive oil on tomatoes.
- Sprinkle with sea salt and coriander.
- Bake for 4 to 6 hours.
- Remove from oven and allow to cool. Tomatoes can be stored in air tight container in the refrigerator.
I had some leftover avocado in the fridge and my dad was grilling some sweet corn, so I decided to throw together a fresh, tasty salad using the tomatoes.
Slow-Roasted Tomato, Corn, and Avocado Salad
- 4 to 5 slow roasted tomato halves, chopped
- 1ear of sweet corn, cooked (steamed, grilled, etc)
- Half an avocado, chopped
- A few drops of lime juice
- One small basil leaf, chopped
- Sea salt, to taste
- Using a sharp knife, shear corn kernels from cob into a bowl.
- Add tomatoes, avocado, lime juice, basil leaf and salt, and stir to combine.
Source: Slow-roasted tomato recipe slightly adapted from Orangette; salad is my own culinary genius.