Tuesday, August 31, 2010
Friday, August 27, 2010
Sunday, August 22, 2010
Sunday, August 8, 2010
Slow Roasted Tomatoes adapted from Molly Wizenburg's a Homemade Life
(I didn't have coriander so I used some cumin, it still turned out delicious but I can't wait to try the original version.)
Ripe tomatoes, preferably Roma
1. Preheat the oven to 200 degrees Fahrenheit. (If you're feeling impatient, preheat the oven to 300 degrees Fahrenheit.)
2. Wash the tomatoes, cut off the stem end, and halve them lengthwise. Pour a bit of olive oil into a small bowl, dip a pastry brush into it, and brush the tomato halves lightly with oil. Place them, skin side down, on a large baking sheet. Sprinkle them with sea salt and ground coriander—about a pinch of each for every four to six tomato halves.
3. Bake the tomatoes until they shrink to about 1/3 of their original size but are still soft and juicy, 4 to 6 hours (at 300 degrees Fahrenheit, these are ready after 2 hours). Remove the baking sheet from the oven, and allow the tomatoes to cool to room temperature. Place them in an airtight container, and store them in the refrigerator.