Thankfully we had some lovely friends of ours taking care of the house + more importantly our tomatoes, to which Kentucky refers to as "his sons."
Well the Napa sun did them good while we were gone and they were ripe for the picking when we returned. We've already harvested quite a few beautiful tomatoes from the five different heirloom plants we have and I have a feeling there will be more to follow...
In any case I've been looking forward to oven roasting these babies so we can use them for various different dishes + make them last for a while. Oven-roasting is absolutely the perfect thing to do with your heirlooms or regular store bought tomatoes to make them even more flavorful + concentrate all that goodness. Plus, it's super easy + a good thing to have going on if you're planning to spend your day off at home doing laundry or cleaning or whatever-else-have-you.
Slow Oven-Roasted Heirloom Tomatoes
(makes a pint)
4-6 each ripe heirloom (or other vine-ripened tomatoes), cored + sliced 1/2 inch thick
1/4 cup olive oil
1 teaspoon garlic powder
1 1/2 teaspoon oregano
1/2 teaspoon salt
fresh cracked pepper
Arrange the slices of tomatoes on cookie sheets + set your oven to 250. Mix the rest of the ingredients + brush on top of the sliced tomatoes ensuring they are well covered. Add other dried herbs to the oil or fresh garlic if you so desire. Roast the tomatoes for 2-2.5 hours, checking them occasionally to make sure they're not drying out completely.
What should you do with said tomatoes once they're finished roasting? Plenty. Put them in your tomato sauces, mix them with cous-cous, feta, green onions, kale + your favorite vinaigrette and make a salad or a side dish of it, or blow someone's mind and make a BLT with them (see below), TRUST + BELIEVE.
Pictured above // Slow-Roasted Heirloom BLT made with:
2 slices fresh focaccia
2 slices crispy thick-cut bacon
4 slices roasted tomatoes