Yield: Yields about 3 cups
Delicious in a rustic pasta or riff on a Caprese salad, these slow-roasted tomatoes can be added to just about any dish that wants some rich flavor. They need 5 to 6 hours in the oven, so plan accordingly.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
The conserva can be refrigerated in an airtight container for up to 1 week or frozen for up to 2 months.
See my full review at Spaghetti with Tomato Conserva, Pancetta & Pecorino . You can cut the tomato roasting time by starting the tomatoes @ 425 for 30 min. Reduce heat to 300 for an hour or 2.More olive oil also speeds the process
This is delicious. It really improves the flavour of those bred only for good looks tomatoes that we've been getting, and freezes well.
In this episode of Moveable Feast with Fine Cooking from San Luis Obispo county, California, Curtis jumps into the waters of Morro Bay Oyster Company, a hub for oyster farming…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?