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Tomato Conserva

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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.

  • 4 lb. ripe, meaty tomatoes, such as beefsteak or plum, cored and sliced crosswise 1/2 inch thick
  • 2 medium cloves garlic, smashed and peeled
  • 1/2 cup extra-virgin olive oil
  • Kosher salt and freshly ground black pepper

Position racks in the upper and lower thirds of the oven and heat the oven to 350°F.

Divide the tomatoes and garlic between two large rimmed baking sheets. Drizzle the oil over the tomatoes and season with 1tsp. salt and several grinds of pepper. Gently toss the tomatoes to evenly coat with the oil and then spread in a single layer.

Put the sheets in the oven and lower the heat to 225°F. Slowly roast, switching the positions of the sheets halfway through, until the tomatoes look like juicy sun-dried tomatoes, wrinkly and slightly browned in spots, 5 to 6 hours. Let the tomatoes cool for at least 10 minutes before serving or using.

Leftovers

The conserva can be refrigerated in an airtight container for up to 1 week or frozen for up to 2 months.

nutrition information (per serving):
Size : per 1/4 cup, Calories (kcal): 110, Fat (kcal): 9, Fat Calories (g): 80, Saturated Fat (g): 1.5, Protein (g): 1, Monounsaturated Fat (g): 7, Carbohydrates (mg): 6, Polyunsaturated Fat (mg): 1, Sodium (g): 100, Cholesterol (g): 0, Fiber (g): 2,

Photo: Scott Phillips

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.

Excellent! When I finished the batch I had frozen last summer, I searched my freezer for more. Needless to say, I made more this year!! I throw these in any sauces or dishes I'm making. They're so sweet!

Holy guacamole! I love this recipe! I love the process of shopping for the tomatoes from the farmer's market, slicing them and roasting them slowly while the house is filled with the fragrance, then finding all the lovely ways to use them. What fun! The tomatoes are bright and full of savory tongue loving flavors. I agree with previous reviewers, make sure and check your tomatoes often at 4 hours, that was just perfect for me. Thanks for the heads up! I used WAY more garlic than suggested and placed a small slice on each tomato before roasting. I loved it.

CHECK your tomatoes at 4 hours and every 30 minutes after. Even a tiny variation in your oven temperature can burn your tomatoes easily. I have a very accurate Wedgewood oven, but after 5 hours about half the tomatoes were beyond carmelized. Should have stopped at 4 hours. Ruined $8 worth of organic dry farmed early girl tomatoes.

I've made them using a sprinkle of oregano and no garlic, my 2 year old granddaughter can't get enough of them.

Terrific. I served them room temp as a vegetable on the plate. Drizzled some of the oil from the pan over the tomatoes

Amazing!! I popped it in the oven at 225 from the beginning, and it only took 4 hours. If I had gone any longer, it would have been sun dried tomatoes with no oily goodness. The flavor is intense, rich...just wonderful. I make these weekly now, and my tomato hating husband asks for it all the time!!

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