Slow Roasted Heirloom Tomatoes

I don’t know of any other time that I crave heirloom tomatoes quite as much as I do in the dead of winter. Perhaps that’s because, at this time, they are largely unavailable. Thanks to Melissa’s Produce, however, I was able to get my hands on a package of Baby Heirloom Tomatoes that are absolutely delicious.

Besides eating them straight out of the carton like candy, I wanted to use them to try a recipe that I saw a recently that looked too easy to be any good. It consisted of nothing more than the tomatoes, olive oil, and a few seasonings, so it was with great trepidation that I stirred these together and slid it into the oven, hoping beyond hope that I hadn’t wasted my precious tomatoes.

As it turned out, I hadn’t. This has to be experienced to understand how truly good it is. The entire time they were roasting the house was scented with the most luscious, spicy tomato fragrance, making the place feel like an Italian restaurant at the peak of its day.

Excellent as a side dish, wonderful tossed with pasta, and absolute heaven as a bruschetta topping. Sprinkle on some cheese and run it under the broiler, and you won’t be able to stop eating this! 

Shown here on a slice of my Rosemary Sea Salt Bread.

Slow Roasted Heirloom Tomatoes

Adapted from epicurious.com

1 10-oz. pkg. Melissa’s Baby Heirloom Tomatoes

½ head of garlic

1 sprig rosemary

¼ cup extra-virgin olive oil

Pinch ground coriander

¼ tsp. kosher salt

1 Tbsp. balsamic vinegar

Preheat to 350°F. Toss tomatoes, garlic, rosemary, oil, coriander, and salt in a shallow 2-qt. baking dish to combine.

Turn garlic cut side down and nestle in amongst the tomatoes. Roast tomatoes, tossing 2 or 3 times, until golden brown and very tender, 40–50 minutes. Let cool slightly, then add vinegar and toss to coat.

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