Any southerner will tell you that the only thing better than a ripe seasonal tomato is a ripe seasonal peach. We love our tomatoes so much that when they’re not in season we think of creative ways to eat them anyway. Fried green tomatoes, tomato jam, and now you can add my “Lazy Roasted Tomatoes” to your tomato loving repertoire.
It’s hardly a ReciBEE it’s so flipping easy, but you’ll find yourself wishing you had made triple the amount. I get more messages asking me about these sweet little morsels than any other of my ReciBEEs followed by even more messages about how they were eaten like candy in 5 seconds flat. They’ll keep in your fridge for a week assuming they last more than a minute and they pair perfectly with chicken, fish, steak, pasta, potatoes, and of course other roasted vegetables. I love them the most when I use grape tomatoes, but any variety will work; the smaller the sweeter (kinda like me!)
Growing up my mother made these blistered babies in large batches and served them year round. In summertime when tomatoes were at their peak ripeness she would roast batches of them for hours on end on a day when she was tethered to the house. Pulling one batch out of the oven and putting the next one right in. Roast them low and slow and don’t be afraid to take them all the way to an almost jam like consistency (click here for the perfect roasting dish). Don’t be shy in your love for them, declare it loudly! Mash them on a freshly warmed baguette, pile them on top of a juicy grilled filet or do as my mother was known to do, spoon them across piping hot corn on the cob fresh off the grill and slathered in creamy butter.
So as winter recedes and warmer weather oozes in like that butter over Ina’s corn, try on your best southern drawl for size and think of me as you bite into each ruby red, caramelized gem. I do declare!
Lazy Roasted Tomatoes
- Glass Pyrex Dish, size of your choice (my favorite is linked below)
- As many containers of grape tomatoes as you can get your hands on
- Sea Salt or Kosher Salt
- Few glugs High Quality Extra Virgin Olive Oil
- Preheat oven to 250°.
- Place tomatoes in glass Pyrex dish.
- Season generously with salt.
- Add a few good glugs of olive oil.
- Shake dish to coat.
- Roast in preheated oven for approximately 3 hours until blistered and caramelized. Don't be afraid to roast them so that a jam like consistency is reached. Using enough olive oil is the key to achieving this, just a few glugs is all you need.
- If there are any leftovers, store them in a glass Tupperware in your refrigerator for up to a week.
All illustrations by @courtneycoloring