12-Hour Tomatoes
I have made these tomatoes for more than a decade now, but it wasn’t until my sister’s homegrown Maine wedding, where I made hundreds of them for the appetizer table, that I realized how perfect a technique this is for “putting up” local tomatoes in the peak season. The low heat of the oven turns the tomatoes almost jammy, concentrating the flavor beautifully, which makes them perfect as a topping for bruschetta, pasta, or pizza (see Smoky Pizza Margherita, page 106). They also can be served on an antipasti platter with mixed olives, cheese, pickles, and/or smoked fish. I call them 12-hour tomatoes, but the amount of time it takes depends greatly on the size and juiciness of the tomatoes. So for the least fuss, don’t mix varieties or sizes in one batch, but feel free to multiply this recipe as you wish. Left in the oven long enough, the tomatoes will start to become a little chewy around the edges, which make a nice counterpoint to the moisture inside. Try other spices instead of the cumin: regular paprika, smoked Spanish paprika (pimenton), and cinnamon also work well with the tomatoes, or you can stick with just salt and pepper for the purest tomato flavor.
Recipe information
Yield
makes about 3 cups
Ingredients
Preparation
Step 1
Preheat the oven to 200°F. Line a large rimmed baking sheet with aluminum foil or parchment paper.
Step 2
Place a small, dry skillet over medium heat. Add the seeds and toast, shaking the pan occasionally, until they are fragrant but not browned, 2 to 4 minutes. Immediately transfer them to a heatproof bowl to stop the cooking; let cool completely, and then grind.
Step 3
Place the tomatoes, cut side up, on the prepared baking sheet. Season the cut side with salt and pepper to taste, then drizzle with oil. Sprinkle evenly with the ground cumin.
Step 4
Bake for 10 to 14 hours (the time will vary, depending on the size and variety of tomato), until the tomatoes have collapsed and shriveled to 1/4 to 1/2 inch thick; they should still be moist inside but can be slightly crisp and browned at the edges.
Step 5
Cool completely. To store, pack the tomatoes in an airtight container, cover them with olive oil, and refrigerate for up to 2 weeks. For longer storage, use a thermometer to make sure your refrigerator is under 38°F, then pack them tightly into sterilized jars, cover them with olive oil, and refrigerate for up to 3 months. Or pack them into freezer-safe plastic bags, remove as much air as possible from the bags, and freeze for up to 6 months. Defrost an entire bag at a time; once defrosted, cover tomatoes with olive oil and store in the fridge.
