Today I wrote this post, saved it and…it was LOST! Slightly frustrating as I’m trying to write within the two seconds that my toddler naps…(good luck with that…right?)
Anyway, yesterday was freezing, once again, and I wanted to be reminded of spring. Not only spring, but the vibrant spring that brings up the colors of Spain and the soft breezes of the coast (not the harsh breezes of the coast that I happen to be on…right now 🙂 )
I kept thinking of the beautiful Spanish appetizer of toasted bread rubbed with garlic and fresh tomato. I wanted to conjure that up and bottle it. So what better way than slow roasted tomatoes?
They are easy, take a little time up front and keep for a little over a week in the fridge. And they are GORGEOUS! Lovely little jewels of ruby red.
I adapted a recipe from Gwyneth Paltrow’s ‘My Father’s Daughter‘. I love her and I love this cookbook.
This is what you’ll need;
1 pint of grape tomatoes, cut in half
2 tbsp olive oil (plus 3 tbsp reserved)
1 clove garlic, minced (plus 2 whole cloves, reserved)
1 tea salt (coarsely ground)
1 tea pepper (cracked black pepper)
1/4 tea garam marsala curry powder
1 tall, thin mason jar
Preheat your oven to 275 F
Slice your tomatoes in half and place seed side up on a lipped baking sheet
Mince garlic and have your child add it to your olive oil.
Have your child lightly brush the tomatoes with the garlic olive oil while you grind the salt and pepper over them
Finally have your child sprinkle the curry powder over the tomatoes.
Pop them in the oven for 2 hours OR until most of the moisture has left the tomato.
Your tomatoes will get these lovely and crispy carmelized edges while the inside will be sweet and salty. Perfect on pizza, sandwiches, in pasta or in salads!
While you are waiting for your tomatoes to finish up, talk to you child about evaporation (if it was warmer, you could show them quickly on the driveway or sidewalk.) We did this using a cup as we were starting some seedlings. Z and I also talked about a grape versus a raisin. I think she got it when she saw the tomatoes come out of the oven!
When your tomatoes are done, add them to a mason jar and then add your reserved olive oil and whole garlic cloves. I like to leave a little room in the top if I have a plan for the tomatoes…and I do. Tonight I’m making a creamy sundried tomato and minted pasta. I added freshly chopped mint to the top of my tomatoes so that it could all infuse before dinner. Delightful!