French Fridays with Dorie: Slow-Roasted Tomatoes

This week’s recipe for French Fridays with Dorie has the most benign name: Slow-Roasted Tomatoes. Sounds innocuous, right? It’s peak tomato season, so it sounds like an excellent choice to try this week. The name, though, slow-roasted tomatoes, makes it sound like nothing special. So misleading…

Before

This recipe is dead simple to make. The only “difficulty” is planning ahead for the three hours they spend slow roasting. You start with a pint of cherry tomatoes. Because it’s early August, I picked up a pint of freshly picked cherry tomatoes at the farmers market. You cut them in half, sprinkle with salt and pepper, and daub them each with some extra virgin olive oil. Sprigs of fresh herbs and some smashed garlic cloves join the tomatoes on the pan and in the oven it goes – for three hours.

After

Within the first half hour, whiffs of herby goodness started to escape from the oven. It only got better after that. At the end of three hours, the plump tomato halves had shriveled into moist unassuming dollops. I tasted one right out of the oven. The sweet concentrated tomato flavor was amazing. I think it can be described best as Tomato Candy!

Dorie suggests these can be served as a condiment. I used mine in an orzo salad where I usually use sun-dried tomatoes. The slow-roasted tomato morsels give it a different twist – a much brighter summery flavor.

Needless to say, I loved this recipe. It’s a winner in every way. Though cherry tomato season is fleeting, I can imagine that the ever-present grape tomatoes, available year-round, will be transformed by this treatment. That means, I can slow roast tomatoes all year long!

You can find recipe for this and other delicious dishes in Dorie Greenspan’s Around My French Table. I make a new recipe from the book each week along with a wonderful group of intrepid bloggers from French Fridays with Dorie. You can check the LYL (Leave Your Link) post for Slow-Roasted Tomatoes on the FFwD site to see what they thought about this week’s recipe.

Here’s my recipe for orzo salad. I recommend chopping the red onion first and soaking it in cold water in the fridge while you prepare everything else. Drain right before adding to the bowl. It cuts the sharpness of the raw onion. (A little tip I learned from Dorie!)

Orzo Salad

½ lb orzo
½ cup finely chopped red onion
½ cup olives, pitted and coarsely chopped (I used Picholine, use whatever you like. I’ve also made this with Nicoise and Kalamata)
½ cup slow-roasted tomatoes
1½ Tbsp drained capers
2 Tbsp olive oil
2 Tbsp balsamic vinegar
Salt & pepper to taste

Cook the orzo according the package directions. Drain and rinse with cold water.

Combine orzo, onion, olives, tomatoes, and capers in a large bowl. Whisk together oil and vinegar. Stir dressing into pasta salad and season with salt and pepper to taste. It might not need any salt because of the olives and capers.

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Posted on 5 August 2011, in Farmers Market, French Fridays with Dorie, Summer, tomatoes and tagged , , , , . Bookmark the permalink. 21 Comments.

  1. I love all of the extra ideas that I’m getting from this week’s posts!

  2. THanks for sharing your salad recipe! Sounds great!!

  3. Yum, yum, yum! Can’t wait to try your orzo salad – it sounds fab! :)

  4. Ooh, mixing them into orzo…great idea!

  5. Yummy looking salad! I love seeing all the different things the FFwD crew is doing with this recipe.

  6. Great recipe. Never thought of having them in orzo…great idea and I paired mine with pan fried dijon mustard pork chop :)

    Have a great weekend,
    Elin

  7. The orzo salad sounds great!

  8. What a great idea to use them in a salad! I didn’t actually roast mine – next time!!

  9. Tomato Candy! That is a perfect description of it, Betsy. I just love the taste of these and the smell while they were roasting was marvelous. I think I have all the ingredients for your orzo salad recipe, so I will try to make it this weekend. Have a wonderful one!

  10. This looks & sounds delicious, Betsy! I haven’t had orzo in a while – I’ll have to try it soon. I love how creative our group is. Have a wonderful weekend!

  11. I love your description – tomato candy! The tomatoes I used were slightly larger, and I thought I should have roasted them for longer. That onion tip has definitely come in handy for all of us. Lovely orzo!

  12. I bet thses were fabulous in your orzo salad! Yum!

  13. This orzo salad idea is pure genius :) Loved this recipe and so did Nana. While hers were done early in the week, I was (as usual) cooking these Thurs night. I almost died when I found out it would take 3 hours in the oven – so needless to say these were not going in orzo that night ! The kids loved them too and it was so funny when a visiting teenager proclaimed how sweet these roasted ta ma toes were. My kids were howling while I was delighted. His pronunication made the dish seem even fancier —-

  14. I also like your orzo salad idea–pasta salads can sometimes seem flavorless, but these babies should give them the taste they need.

  15. Love the idea of orzo salad – I might adapt it with quinoa, so my partner can have it. My first idea for these tomatoes (besides homemade ketchup) is to chop a few up and use them, along with some of the packing oil, in scrambled eggs. I used tarragon in mine – I think it should be good.

  16. Everyone is coming up with such great ideas this week! So much tomato love going around…

  17. That salad is right up my alley – I love it!

  18. What a great way to use your slow-roasted tomatoes – inspired!

  19. Betsy, These look so wonderful! Love the Orzo salad…looks delicious!

  20. Your orzo salad looks delicious – thanks for sharing the recipe! I agree these are like Tomato Candy.

  21. I finally got around to making them and they were perfect tucked into Bison Burgers I made last night. I’m afraid they aren’t lasting long as I’m eating them like candy.

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