Friday, March 16, 2012

Dry Roasted Pearl Tomatoes

This way of cooking the tomatoes really concentrates their flavor and highlights their natural sweetness. It's definitely worth the almost three hour process. I promise! I used as many pearl tomatoes as I could squeeze onto a large round baking stone. Preheat the oven to 350 degrees.


Rinse and dry the tomatoes. Slice them in half. and lay them on the baking stone.
Sprinkle them with freshly ground smoked sea salt, flower pepper, and dried oregano. Roast for one hour.


 Pull them out of the oven and press each tomato with a fork, releasing their juices.
Return to the oven and roast for another hour.


Reduce the oven temperature to 200 degrees. Drizzle the tomatoes with olive oil.
Roast for another thirty minutes.


Use these lovelies to add a shock of tomato flavor to pastas, frittatas, and more.
You'll see them in a soup I'm making for lunch tomorrow...
and some mini quiche for Sunday.

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