I would like to say that I plan all of my meals ahead of time, giving careful thought to what is best for me to eat, and then spending time meditating over my chopping, simmering, and plating. Most nights, however, I start thinking about dinner about fifteen minutes before I eat it.
This meal was not one of my routine dinners. While it was tremendously easy to make, it did take a bit of forethought and a good amount of time. Three hours, to be exact. However, those three hours mostly involved me lounging on a couch, watching Mad Men, and enjoying the scents of roasted garlic and herbs as they filled the room. It pretty much a perfect Sunday.
Slow-roasting tomatoes is one of those tricks that involve low effort for high reward. It’s also one of those techniques I always kick myself for forgetting. I’ve only made them twice, but I vow to whip them out more often.
I simply took a batch of tomatoes (a mix of splendid ones from a friend’s garden and two supermarket orbs that had been sitting on my counter for a week), doused them in rosemary and a couple of splashes of olive oil, added a couple of cloves of garlic, and put them in the oven at 200 degrees F for about 2.5 hours. I drew guidance from Smitten Kitchen’s beautiful post, and next time, I will follow Deb’s tip about lining the pan with parchment paper to avoid the crispy blackness at the bottom.
To make my tomatoes into a complete meal, I simply cooked some pasta, made a quick sauce with cream, parmesan, and butter, and added some shredded fresh basil on top. So, SO good.