SLOW-ROASTED TOMATOES WITH OLIVE OIL AND LIME
Inspired by a meal at Le Jardin des Plumes in the French town of Giverny, where the artist Monet lived and worked, this dish is as beautiful as it is unusual: It's simply a tomato gently roasted and basted with olive oil. It tastes vegetal and rich, as you'd expect, but it's also sweet and citrusy. The surprise is at the core, which gets filled with sugar and lime zest. During the hours in the oven, the oil, sugar and zest find their way into every fiber of the tomato, technically making it a kind of confit, a dish usually cooked in fat or sugar - or, in this case, both. Serve the tomato warm or at room temperature as a starter, perhaps with a tiny salad, or, for your most adventurous friends, serve it chilled for dessert, topped with vanilla ice cream, a drizzle of oil and some flaky salt.
Provided by Dorie Greenspan
Categories appetizer, dessert, side dish
Time 2h30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Center a rack in the oven and heat to 200 degrees. Have a nonreactive baking pan at hand that can hold the tomatoes comfortably, such as a 9-inch, deep-dish pie plate.
- Put a large saucepan of water to boil and fill a large bowl with cold water and ice cubes. Cut a shallow X in the bottom of each tomato, and one by one, drop them into the boiling water. Count 15 to 20 seconds, then transfer the tomatoes to the bowl of ice water. Peel each tomato. Using a small knife, remove each tomato's core, creating a V-shaped hollow an inch or so deep. Arrange the tomatoes in the pan.
- Put the sugar in a small bowl, then finely grate the zest from both limes over it. Rub the ingredients together between your fingertips until the sugar is moist and aromatic and maybe colored. Spoon an equal amount of sugar into each tomato.
- If you're using lemon or lime oil or extract, stir it into the olive oil. Spoon the olive oil over the tomatoes, allowing just a few drops to fall into the tomatoes' hollows.
- Bake for 2 to 3 hours, basting a couple of times each hour, until the tomatoes are soft all the way through but still hold their shape. (You can poke them with a bamboo skewer or the tip of a thin knife to test.) Remove the dish from the oven, and season the tomatoes with salt and pepper.
- These are best served at room temperature, but can also be enjoyed warm or even chilled. Spoon a little oil from the baking dish over each tomato just before serving. These are at their peak the day they are made, but they'll hold for a day in the refrigerator. If you've refrigerated the tomatoes, it's best to serve them either chilled or at room temperature.
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s'midge
[email protected]These tomatoes are the perfect addition to any summer meal. They're light, refreshing, and flavorful. I love them!
Claude Mohler
[email protected]I love the way these tomatoes caramelize in the oven. They're so sweet and flavorful. I've used them in a variety of dishes and they've always been a hit.
Caoimhe Donnelly
[email protected]These tomatoes are delicious! I used them in a salad and they added so much flavor. I will definitely be making this recipe again.
kayla wimberly
[email protected]I'm not a big fan of tomatoes, but I really enjoyed these slow-roasted tomatoes. They were so sweet and flavorful. I'll definitely be making them again.
Anthony Delgado
[email protected]These tomatoes are the perfect addition to any summer meal. They're light, refreshing, and flavorful. I love them!
User Account 1
[email protected]I made these tomatoes for a party and they were a huge success. Everyone loved them! I'll definitely be making them again.
Kyleigh Hayden
[email protected]These tomatoes are so easy to make and they're always a hit. I love serving them as a side dish or as a topping for pizza or pasta.
Nyanzi Jamiru
[email protected]I've never been a big fan of tomatoes, but these slow-roasted tomatoes changed my mind. They're so flavorful and juicy. I've been adding them to everything from salads to sandwiches.
binod neupane
[email protected]These tomatoes are the perfect side dish for any meal. They're easy to make and they always turn out delicious. I highly recommend this recipe.
Frank Theriot
[email protected]I love the way these tomatoes caramelize in the oven. They're so sweet and flavorful. I've used them in a variety of dishes and they've always been a hit.
Awais Shafqat
[email protected]These tomatoes are amazing! I've made them several times and they're always a hit. They're the perfect addition to any dish, from salads to pasta to grilled meats.
Karuhanga Narcensio
[email protected]I wasn't sure how these tomatoes would turn out, but I was pleasantly surprised. They were so good! I used them in a pasta dish and they added a lot of flavor.
ESTHER Chukwu
[email protected]These slow-roasted tomatoes are the perfect addition to any meal. They're flavorful, juicy, and have a beautiful caramelized color. I highly recommend this recipe.
Melody Ezem
[email protected]I love this recipe! The tomatoes are so easy to make and they taste amazing. I've made them several times and they're always a hit.
SSSR Shuhag Mia
[email protected]These tomatoes were delicious! I used them in a salad and they added so much flavor. I will definitely be making this recipe again.
Connor Donnelly
[email protected]I've made this recipe several times now and it's always a hit. The tomatoes are so sweet and flavorful, and the lime adds a nice tang. I love serving them on crostini or as a side dish with grilled chicken.
Muhammad Nura
[email protected]These slow-roasted tomatoes came out so flavorful and juicy! I loved the combination of olive oil, lime, and garlic. They were the perfect addition to my pasta dish.