Saturday, October 9, 2010

Make This: Oven Roasted Tomatoes and Shallots


I got the idea to roast tomatoes and shallots from one my favorite Greek bloggers, Ionna, of Food Junkie.  This dish is super easy to prepare with minimal effort and amazing results. All you need is some time (and patience) to let the tomatoes, shallots and garlic roast into sweet goodness. I have been making this dish quite frequently - it's perfect with fresh bread or crostinis (and also fun to squeeze the delicious goodness out of those roasted shallots!). Also, you don't have to use the best farmers market tomatoes. I've used both standard supermarket roma tomatoes as well as farmers markets organic tomatoes and they both result in a delicious product.


Oven Roasted Tomatoes & Shallots 
Original recipe here

2 1/2 lbs ripe plum tomatoes
4 cloves of garlic (more if you like)
5-6 un-peeled (but rinsed) shallots
olive oil
salt

1. Preheat oven to 460 degrees Fahrenheit. 
2. Wash tomatoes well and cut in half. Place cut side down in baking vessel, sprinkle with garlic cloves and shallots. Drizzle with olive oil. Roast in heated oven for 30 minutes.
3. Reduce the heat to 300 degree Fahrenheit and continue roasting until tomatoes have shriveled - about 1.5 hours.
4. You can blend them together (taking the shallot peels off) to make a sauce or just eat as is with fresh bread, cheese and a glass of vino (like I do!). 

13 comments:

Peter M said...

Add some potatoes in the mix and you have a filling meal, me is hungry.

Nicolette said...

Oh, yum! This looks delicious. I love roasted tomatoes...

Helen said...

I was eyeing a bag of shallots today at the supermarket thinking 'now what can I make with those?' This dish looks so pretty and without a doubt must be tasty!

Ivy said...

Sounds delicious. Just a silly question, is the skin of the shallots edible?

yutjangsah said...

Roast me up a pan of roma tomatoes por favor. I like it better than brownies.

Anna A. said...

Peter - True, true, but I am not a big tater fan. I'd rather put the maters on bread instead :)

Nicolette - Thanks! Btw, when is apple weekend?

Helen - Go back for shallots and tomatoes and make me proud, Eleni :)

Ivy - My bad, I just changed my recipe to specify peeling shallots before blending (if used as sauce). I wouldn't eat them - that would be way too much roughage fit for human consumption.

Sook - Hah, oh really? What about roasted tomato brownies? Eeew?

Kulsum@JourneyKitchen said...

Love Love Love roasted tomatoes with shallots. One of the best things to do with it is to envelop them in a fresh pita bread. mmmmm

Thanks so much for stopping by my blog. I'm sure I shall be doing my rounds here :)

Gastronomer said...

WOW! Those tomatoes look so caramelized and enticing! I will try this recipe for sure :-)

Diana said...

I am obsessed with slow-roasting tomatoes! I like to get the grape or cherry ones, slice them in half, and then bake them until they get shrively and delicious. They are amazing in dishes with pesto and I love adding them to sandwiches and eggs too. Plus they freeze well! LOVE love love!

stuffycheaks said...

you know whats funny, i hate fresh tomatoes but I love roasted and stewed tomatoes, this would be an awesome dish for thanksgiving! now i just need some MEAT!

Anna A. said...

Kulsum - Thanks again for that feta pull apart post! I saw your hallumi one too :)

Gastronomer - Please do - and I can't wait to hear how it goes!

Diana - TALF approved 5 five with a shake no doubt. Slow roasted tomatoes = magic.

Stuffycheaks - Haha yes, meat, of course. Perhaps some liver pate? :)

Indie.Tea said...

I bet that is delicious! It looks great...

Anonymous said...

great post thanks