recipe reviews for:

Slow-Roasted Tomatoes

“Seasoned with oregano and cheese, Martha Chayet's tomatoes take on a wonderfully intense flavor as they roast in the oven. 'Serve these warm as a side dish,' she suggests from her home in Manchester-by-the Sea, Massachusetts. 'They are very nice with grilled chicken. This dish is good year-round-even in winter, when tomatoes aren't at their best.'”

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Reviewed: Oct. 6, 2011

These turned out wonderful. Made them as the recipe stated, except I used tomatoes out of the garden, and I used foil on the pan to cut down on the mess. I chopped them up to use in risotto (what I had left after munching on them like candy!) I can think of so much to do with these tomatoes. I saw someone say to not use the sugar, but I would certainly not leave it out.

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pnutmommy

Cooking Level: Intermediate

Living In: Three Rivers, Michigan, USA

Reviewed: Sep. 11, 2011

I used a hodgepodge of tomatoes --roma, plum, heirloom-- fresh from the garden so I skipped the sprinkle of sugar; although it would probably be beneficial to use when roasting store-purchased tomatoes in the middle of January. Instead of dried herbs, I scattered sprigs of fresh oregano and thyme on top of the tomatoes prior to roasting on parchment-lined sheet pans (which saved soaking and scrubbing caramelized tomato juices). I used most of the roasted tomatoes in a free-form rustic tart, but they would also make excellent additions to dips/spreads, pizza, red sauce ... if they don't get eaten as-is first.

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Reviewer:

Nicolette

Reviewed: Jan. 30, 2011

This was great. I did bump the heat up to 325 degrees to shorten the cooking time. It still turned out really tasty. I will add the cheese towards the very end in the future. Overall this went well with the Slowly Roasted Veal Shank I prepared.

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4 users found this review helpful

Reviewer:

Kreole

Cooking Level: Expert

Reviewed: Aug. 12, 2010

Pretty good nothing really special about them though. Would be better if they where Parmesan crusted slow roasted tomatoes

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2 users found this review helpful

Reviewer:

senkyb

Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA

Reviewed: Jan. 24, 2009

Made these tonight. Very easy. Had everything on hand, which made it even better! Tasted great with warm baguette. The only change I made was I roasted at 300 degrees for an hour (only because of time constraints). I also lined my baking sheet with aluminum foil. They turned out perfectly. Thanks so much for sharing!!!

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8 users found this review helpful