When I saw this week’s recipe, I knew I’d love it. That’s because I’ve been making slow-roasted tomatoes for several years using Nigella Lawson’s recipe for “Moonblush Tomatoes“, wherein you preheat your oven while prepping the tomatoes, then turn off the heat immediately when the tomatoes are placed inside. The tomatoes slowly cook down to their juicy essences overnight. Hence the moonblush.
I saw that Dorie’s version only took three hours, but I knew I had an early day at work and a salon appointment after, so I went with Nigella’s longer cooking method so the tomatoes would be ready to eat when I got home. Though, I suppose my tomatoes should be called “Sunblush Tomatoes” since I roasted mine over the course of the work day instead of overnight. Anyway, I prepared the tomatoes following Dorie’s instructions but added a sprinkling of sugar to really enhance the tomatoes’ sweetness:
Eleven hours later, I came home to find this:
There was no way I was going to save any tomatoes to eat later because I knew how good they would taste straight out of the oven. The quickest accompaniment I could find was boiling a handful of yolk-free egg noodles and using the oil from the tomatoes to slick over the noodles. I’ll warn you now: in the time it took for me to take the above “After” photo and toss the tomatoes into the noodles, the sun had already set. So, I had to use the flash.
If you couldn’t tell, I think this recipe is definitely a keeper, especially since it’s a shortened version of the recipe I usually follow. If I had more patience, I would’ve blended the roasted tomatoes and made a true sauce before pouring it over the noodles. To see how others fared with these slow-roasted tomatoes, check out French Fridays with Dorie where we make recipes from Dorie Greenspan’s Around My French Table: More Than 300 Recipes from My Home to Yours.