Provencal Slow-Roasted Tomatoes

October 2, 2015

Provencal Slow-Roasted Tomatoes


I am sometimes certain that I wait all year for the Giants to get back on the field, you know, the same way a kid waits for Christmas to arrive, niece C prepares for Halloween (are you going to be Elsa for the third year in a row?), and a “normal” person eagerly anticipates whatever sleek trinket Apple has coming this fall.
So you have to excuse my lack of focus — over the last four weeks all I could think about has been football and my fantasy football team.
But even in this ‘football state of mind’ the other night I was able to drag myself to the farmers' market at, like, 6pm and discovered that they had a ton of discounts.
I scored two pounds of organic heirloom cherry tomatoes for about 4 bucks and a bunch of other stuff for like $10 all together. I was super stoked about it.

Provencal Slow-Roasted Tomatoes


The next morning (i.e., yesterday) I woke up and had no idea what to do with all that tomato awesomeness — the only thing I could think about was football, football, FOOTBALL!
So I cut the little devils in half, sprinkled a good amount of Herbes de Provence on top, drizzled em with olive oil, and popped em in the oven.
After a lil over three hours the most delicious Provencal Slow-Roasted Tomatoes appeared in front of me.
Let’s call it tomato candy.
That’s more or less what they are. Almost caramelized but still savory and with that certain French je ne sais quoi — if you know what I mean.
They have just the right level of moisture, dry on the outside with some juiciness left.
Taking the pictures of these little devils wasn’t easy. They smelled unholy-level good.

Provencal Slow-Roasted Tomatoes


If you’re unfamiliar with Herbes de Provence, it’s a mixture of dried herbs typical of the Provence region of southeast France. It typically contains savory, marjoram, rosemary, thyme, oregano, and sometimes even lavender.
Herbes de Provence has an awesome flavor that is superb on chicken, fish, pork, and veggies. Tomatoes and Herbes de Provence is a marriage made in heaven. It’s like football and the Giants, there’s no one without the other.

Provencal Slow-Roasted Tomatoes                                                                                                Print this recipe!

Ingredients

1 ½ lbs / 680 gr cherry tomatoes or other small tomatoes on the vine
6 tablespoons olive oil, divided
2 tablespoons Herbes de Provence*
1 teaspoon fine grain salt
Freshly ground black pepper

*Herbes de Provence can be found at specialty foods stores and in the spice section of most supermarkets.

Directions

Preheat oven to 225°F (105°C) and place a rack in the middle.
Halve tomatoes crosswise or lengthwise (though with cherry tomatoes it’s exactly the same thing).
Arrange halved tomatoes on a parchment-lined baking sheet along with the cloves of garlic.
Drizzle with olive oil and sprinkle with herbs.
Season with salt and pepper, but go easy on those as the roasted tomatoes will be packed with flavor.
Bake in the oven for about three hours or until the tomatoes are shriveled and dry, but still have a little juice left inside.
Let them cool, store in a jar with some extra olive oil and keep in the fridge.

Nutrition facts

One serving (¼ cup) yields 80 calories, 7 grams of fat, 5 grams of carbs, and 1 gram of protein.

23 comments:

  1. These tomatoes look awesome! These would be so delish tossed in a salad or with pasta! Pinning :)

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    1. Absolutely, they're fantastic in salads!

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  2. These look delicious! I would totally eat these on a salad and love it!

    lifestyle by joules

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    1. You totally should eat 'em with a salad!

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  3. Thats a great deal there. Love roasting tomatoes, so good. You called them right, they are candy.

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    1. Indeed Asha, there's no better way to define 'em!

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  4. Ah, your true colors have finally been revealed, Alpha...and I don't mean the intoxicating colors of these tomatoes! The Giants? Aye, my friend, that means that you are clearly an LSU fan by proxy now. Odell Beckham should be enough by himself, but you've also got Reuben Randle and Brad Wing. Maybe with a little luck (and a lot of losses next year), you can pull in Leonard Fournette in 2 years. Maybe you should send a tray of these roasted tomatoes down to Baton Rouge as a thank you. Just sayin'. #WolfpackFootballRecruiting

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  5. Love this, was just wondering what to do with a glut of tomatoes I have at the end of the season. Photos are brilliant. Well done. Niav

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  6. I love the colour! I have a few more tomatoes from the garden, I may have to give this a try. :)

    xoxoBella | http://xoxobella.com

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  7. Duuuude - the oven is a pretty darn fantastic contraption! This past weekend I put in some plums drizzled in olive oil and almost ate the whole pan before realizing I had to use them in a recipe..so I know just how irresistible these beauts were!

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  8. Tomato candy indeed! I love it when they get all chewy - and the colors here. Wow!

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  10. So beautiful! I would love these over some zoodles! I'm also obsessed with Herbes de Provence but have never thought to use them on tomatoes.

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    1. I think that Herbes de Provence would be perfect even on cupcakes!

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  11. Tomato candy is exactly what's going on here, I love slow roasted tomatoes! I've never really added spices before but I can't wait to try the Herbes de Provence combo, and maybe these will end up over some risotto or creamy polenta. The possibilities seem endless for these little beauties!

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    1. These bad boys would be perfect over polenta!

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  12. (not that they'll last too long) how long do they last w/ olive oil in the fridge? Thanks!

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