Roasted Summer Potager Tomatoes

I will admit that it was a bit of a ‘cheat’. After patiently, impatiently waiting for my tomatoes in the greenhouse to produce, I came home with a patio-type, fully fruited, cherry tomato plant that although really pretty, and a great pop of color in the potager, produced pithy-tasteless and blandly low-acid tomatoes. The only ‘rescue’ was to roast them —which resulted in a tangy, garlicky , rich ‘confit’ … A perfect solution not only for bland tomatoes, but also for off-season tomatoes you might find at the market.

Part 1 - Mise-en-place

Gather the basic ingredients:

  • 1 pound of tomatoes

  • 2 large garlic heads

  • Olive oil

  • Fresh rosemary

  • Herbes de Provence

  • Salt and pepper

  • Red Wine Vinegar

Part 2 - Method

Wash and dry tomatoes and layer in an oven pan.

If the tomatoes are large, you can half, quarter or thickly slice them.

Drizle with olive oil— about 2- 3 tablespoons and add several cloves of garlic and sprigs of rosemary and a tablespoon of Herbes de Provence. Add salt — I use coarse sea salt as I like that it takes a long time to dissolve. Add a few turns of the pepper mill. If you find your tomatoes are bland and flat (low acidity) you can add a bit of red wine vinegar. I have mine in a spray bottle and do a few sprays over the tomatoes before putting them in the oven.

Part 3 - Bringing it all together

Slowly roast in a low oven (130C/225F) for up to 4 hours. After removing from oven, let cool and remove stems and whole herbs. Store in a jar in the fridge for up to one week.

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TIPS:

Roasted tomatoes are delicious tossed with pasta or spread on toasted baguette. The oil from cooking makes a perfect dressing for salad or dip for bread.

 

About the Author

Writer, photographer & foodie living on a farm in Normandy called Rabbit Hill, I also run a French lifestyle online pop-up shop and offer French foodie workshops.

Learn to make dishes like this at Rabbit Hill Workshops

Our workshops bring you the best food that France has to offer, through visits to local markets and French cooking lessons in beautiful Normandy.

 

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