Fierce Foodie: Honest Food
a blogumn by Roya Hamadani
Recently I faced a dilemma of sorts, one that faces most people at some point: the decision of whether or not to make someone else happy at a cost to oneself. It’s very hard to be honest with yourself and other people about what you want and need, and what you can and cannot do and still maintain your sense of who you are. It requires a certain level of self-awareness and bravery, and frankly, we’re not all up to the task all of the time. It is scary. But when you can manage it, it’s exhilarating to strip back the excuses and be honest and true. At least that was the case for me.
In honor of that extraordinary experience, I give you slow-roasted tomatoes, which are the true essence of sweet tomato goodness. After 6 hours they are awesome on crusty bread with olive oil, and after 8 hours they are perfect to toss with pasta. Don’t worry about the oven being on for so long – it’s a low heat. Put them in first thing in the morning and you will have a wonderful dinner treat.
Slow-Roasted Roasted Tomatoes (from Gourmet Every Day Meals)
Serves 4 to 6
4 lbs tomatoes, halved lengthwise (plum tomatoes are especially good)
6 garlic cloves minced
5 Tablespoons extra-virgin olive oil
Preheat oven to 200 degrees.
Place tomatoes with their cut sides up in 2 shallow baking pans lines with non-stick foil. Combine garlic and oil and spoon over tomatoes. Season with salt and pepper and roast 6-8 hours. The tomatoes will shrink but retain their shape. Cool tomatoes to room temperature before using for maximum flavor.