Don’t waste that residual wood fired heat! Use that heat to make the most amazing wood fired slow roasted tomatoes. Perfect for your next pizza, pasta or vinaigrette. Not to mention an amazing condiment to have on hand.
RECIPES COOKED IN THIS BACKYARD SESSION
Backyard Sessions is a series we produced with Forno Bravo. We thought it would be fun to cook your classic dinner party in a wood fired oven and in succession. Once the oven was up to temperature we made sure to use that fire efficiently and move from one dish to the next. Starting with cocktails, then an appetizer, followed by a salad and the main course. To cap it off we did a low a slow dish that utilized the residual heat as the oven cooled off after cooking was complete.
- Cocktail: Wood Fired Strawberry Jalapeño Margarita
- Appetizer: Cast Iron Seared Wagyu Beef Carpaccio
- Salad: Hot Roasted Orange Cauliflower & Radicchio Salad
- Main Course: Ticket Spike, Al pastor style, Chicken tacos
- Low and Slow: Wood Fired Slow Roasted Tomatoes
Wood Fired Slow Roasted Tomatoes
- Prep Time: 5 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 5 minutes
- Yield: 16+ tomatoes 1x
Description
Don’t waste that residual wood fired heat! Use that heat to make the most amazing wood fired slow roasted tomatoes. Perfect for your next pizza, pasta or vinaigrette. Not to mention an amazing condiment to have on hand.
Ingredients
- 8–10 plum tomatoes, or whatever you got, cut in half
- 1 bunch of fresh thyme
- olive oil, as needed
- salt and freshly ground black pepper
Instructions
- Preheat wood fired oven to around 225-300° F.
- Arrange tomatoes cut side up in a pan or on a baking sheet.
- Place sprigs of thyme on top of tomatoes. Drizzle with a good amount of olive oil, season with salt and pepper.
- Roast for 3-4 hours, until tomatoes are shriveled but still soft. Rotate the pan several times to cook the tomatoes evenly.
- Category: condiment
- Method: roast
Keywords: Slow Roasted Tomatoes
Leave a Reply