All good things come to an end. Vacations, deep tissue massages, Gilmore Girls. Like my favorite tv show I am sad to say that tomato season is officially over. Yes, I realize we said goodbye to Stars Hollow years ago but I still miss it!
I have stopped seeing heirloom tomato salads on restaurant menus, and Whole Foods no longer has an abundant supply of organic local tomatoes. Usually at this point in the year I stop eating tomatoes, with the exception of sauces. However, recently I discovered a new trick for turning out of season tomatoes into an easy to grab snack. The tomatoes currently available at most markets are not ones I would want to eat raw, but cooking them for a very long time at low heat turns them into a new treat altogether. Doug calls these Ten Hour Tomatoes because of their long cooking time. Don’t worry; they don’t actually take ten hours to make!
I like to make these in huge batches and store in the fridge. They are delicious on top of a salad or on their own. They have a subtle salty/sweet combination that is very satisfying!
Ten Hour Tomatoes
- 2-4 pints assorted small tomatoes (cherry, grape, pear etc)
- sea salt
- Preheat your oven to it’s lowest setting (about 200-250).
- Spread tomatoes on a baking sheet and sprinkle with sea salt.
- Bake for 2-3 hours or until the tomatoes start to shrivel and decrease in size.
- Eat warm or store in the fridge for about a week.