Friday, August 5, 2011
Slow-Roasted Tomatoes (French Fridays with Dorie)
This is the only recipe of Dorie's that I've made before--many times--and it's not so much a recipe as a simple, ingenious method of cooking tomatoes. It turns them into something heavenly and versatile, and all it requires is tomatoes and time. I first ran across the notion of slow-roasted tomatoes in The Complete Italian Vegetarian Cookbook, by Jack Bishop (another wonderful cookbook that sounds specialized but is quite practical and easy to use). Once I tried them, they became something to look forward to every summer in tomato season.
First, how can you not like them? I guess if you hated tomatoes, you could not like them, but I'm not sure I'd trust a person who didn't like tomatoes (in season, of course--I don't care if you don't like the pink, flavorless tomatoes available in January).
Second, they're the most versatile recipe around. You can add them to mashed potatoes or risotto for stunning color and flavor. Top pasta with them - with or without cheese. Match them with grilled chicken, fish, steak (or even tofu). Use them in a salad or on toast for a quick appetizer. The possibilities are limitless.
Third, how many recipes let you use your potato masher to mash the garlic?
I look forward to seeing whether everyone else was as smitten with this recipe as I am. It's proof positive that something doesn't have to be complicated to be good.
Posted by Marie at 10:15 AM