So yesterday when I found a bag of tomatoes that had somehow half-frozen and become mushy in the back of my refrigerator (doesn’t that sound appetizing?), instead of throwing them out, I split them in half, drizzled them with olive oil, salt, pepper, dried basil and coriander, and stuck them in the oven for a long roast to bring back some of that wonderful flavour and sweetness. In fact, my sister even turned to me at one point and asked, “are you baking cookies?” Yes, they smelled that good.
Germany also has a love affair with roasting things – though it’s usually meat or potatoes. Or roasted apples for dessert. Ooh, or all those roasted, sugar-coated nuts that you find at the Christmas markets. You know what? I'm starting to think that everything just tastes better when roasted. I might have to start testing that theory... and why don't we start with those tomatoes.
10-20 tomatoes, sliced in half
Fresh ground pepper
1. Preheat oven to 200 F / 100 C
2. Slice tomatoes in half, drizzle with oil, and sprinkle with salt, pepper, coriander, and basil.
3. Roast in over for 6-8 hours.
Cheat Tip: If you’re really pressed for time, turn the heat up to 350 F and roast the tomatoes for approximately 2 hours. You’ll lose some of the slow-roasted flavor, but they’ll still be pretty dang good.
Possible uses for roasted tomatoes:
1. Add to sandwiches or wraps with hummus, sprouts, and feta
2. Toss in pasta with fresh mozzarella and basil
3. Mix with baked beans and bacon (almost like an English-style breakfast), and why not go ahead and throw a fried egg on top as well
4. Squash onto a piece of buttered toast
5. Layer in a fresh salad with avocado, grilled chicken, and corn right-off-the-cob
6. Really, just go ahead and use them in place of fresh tomatoes in any of your favorite recipes….