We both enjoyed these right out of the oven and just as much as leftovers, accompanying chicken and pasta.
Per Nana ~
I liked this method of cooking tomatoes -slow
roasting, as it really brought out the flavor. It reminds
me of sun dried tomatoes, except the flavor is milder.
The recipe takes no time at all, (except for the
After 10 minutes in the oven Hubby
The recipe takes no time at all, (except for the
three hours in oven). I did not use fresh herbs but
instead used dried rosemary and garlic salt (sorry Dorie) .
After 10 minutes in the oven Hubby
was going nuts with the aroma.
I made this earlier in the week and served it
with baked pork chops and we loved it.
Another night I served the leftover tomatoes
on pasta and it was delicious.
This is definitely a recipe to be used again.
Per Tricia ~
I was absolutely delighted to see how simple this
week's recipe was, and even more delighted when it
delivered unexpected wonderful results.
While I was a little incredulous of having the oven on for
3 hours (225 or not.....) I followed Dorie's instructions and
even made a double batch. Boy, am I glad I did.
I went with dried Thyme, since I had it on hand, and used fresh
pepper, fresh garlic, Maldon sea salt and Extra Virgin Olive oil.
The family + a visiting teen (recall the rhubarb tester ?)
gave a big "thumbs up" and proclaimed the tomatoes
to be "sweet". What's not to love ?
gave a big "thumbs up" and proclaimed the tomatoes
to be "sweet". What's not to love ?
Beautiful! We loved these, too!
ReplyDeleteYeah! A double hit. Glad this one worked for both of you.
ReplyDeleteI was a little hesitant to run the oven for three hours in this heat, but 225F didn't steam me out of the kitchen as much as I thought it would :-)
Christina made these this week, but after all of the wonderful comments I've been reading, I know that I'm going to have to make them this week-end!
ReplyDeleteI loved your remark about the oven being on for 3 hours. Totally agree. I lucked out because I'm at a rental in Sedona, AZ. Didn't care...
ReplyDelete:-)
this is the best roasted tomatoes I have ever eaten :) thank God I was not frightened off by the 3 hours of slow roasting and what I would have missed if I had been put off by the long hours :)
ReplyDeleteYours look great too !
Have a great weekend,
Elin
Both of your batches look fantastic! So red and juicy!
ReplyDeleteI agree that a double batch is definitely in order. In fact I already made a note in my book that I should always double the recipe because the leftovers are so tasty. Happy to hear that you two liked this one.
ReplyDeleteFabulous job, both of you! So glad you all enjoyed it - this one is by far, in my Top 5! :)
ReplyDeleteLooks great! Now I want a pork chop.
ReplyDeleteYour tomatoes look wonderful! I'm a bit sorry that I was unwilling to turn on the oven for 3 hours (no way in AZ), but they look terrific, and I'm inspired to try them again. (I did make a cherry tomato recipe - using fresh tomatoes out of the garden...)
ReplyDeleteGorgeous looking tomatoes from both you ladies! I didn't switch on my oven this week, so I missed out on the lovely taste of these. Will try it next time since everyone is now raving about how they tasted.
ReplyDeleteDon't you just love Dorie's non-recipes? I wish I'd made a double batch. Good call! Glad you both liked it. That's the first time in a while, isn't it?
ReplyDeleteI should have doubled my batch! Now I want to keep a jar of roasted tomatoes in my fridge at all times.
ReplyDeleteBoth of you did a great job! I am glad to hear that it worked just as well with the dried herbs! I have some in a jar in the refrigerator as well and we will be snacking on it this weekend. I don't think I can go without a jar of these in my refrigerator now. :)
ReplyDeleteSo smart making a double batch! I'm looking forward to impressing guests with this one!
ReplyDeleteI wish I'd made a double batch, now, too. This is another one of Dorie's recipes that adapts well to what you have on hand. I used fresh tarragon with mine, since I had it on hand. It's good to know how well it works with dried spices, too. Both your batches look beautiful! I've been loving everyone's serving suggestions, too.
ReplyDeleteI doubled this too--next time I'll try for a triple.
ReplyDeleteThere is nothing not to like with these flavorful tomatoes!
ReplyDeleteWe loved them with halibut and zucchini, I bet they were good with your baked pork chop and the pasta. I will be making these again before summer is over;-)
So simple but oh so delicious. You're right though - requires some patience! Glad you both enjoyed it!
ReplyDeleteYour tomatoes look lovely! The double batch was such a good idea I will have to do that next time!
ReplyDeleteI'm trying a post here again, using your suggestion. Let's see if it works. Your tomatoes look terrific! Yeah, it worked...I unchecked stay logged in. Thanks!!!
ReplyDeleteDouble batch! You got the right idea. These are good and may as well make use of that 3hr roasting time.
ReplyDeleteI think that there are so many tasty ways to serve these, great recipe.
ReplyDeleteHi Tricia and Nana,
ReplyDeleteI'm so glad that the two of you -- and bunches of your readers and co-FFwDers -- loved the recipe. It's just the kind of recipe that I love also: easy, flavorful, adaptable, super-play-aroundable and soooo pretty.
A 'little bird' landed on my windowsill this morning and I thought I heard it say that today is Nana's birthday. Nana's big and very special birthday.
*Happy Birthday, Nana!* I hope that today will be the start of many more delicious years.
xoDorie
We loved these too! Can't beat a recipe that is so easy, versatile and flavorful!
ReplyDeleteWow! A comment from Dorie! :) Nice job ladies!
ReplyDeletehey you two! I finally got around to making them and they were perfect tucked into Bison Burgers I made last night. I'm afraid they aren't lasting long as I'm eating them like candy.
ReplyDelete