Here is another gem from Seven Spoons, Tara O’Brady’s yummy, vibrant cookbook. We know that roasted tomatoes are pretty amazing, but this is a very unique and in her words, “beautiful” way to treat them. Their delicate flavor is intensified from the slow-roasting and she recommends using them as an antipasti, in a salad with peppery arugula and lots of Parm or squished onto bread or flatbread- all of which sound amazing. However, I have used them to top my pasta dishes and grain bowls in lieu of sauce, which is also highly recommended.
Beware, these soused tomatoes take about 3-4 hours in the oven, so plan accordingly!
The leftover oil once the tomatoes are gone is definitely something to keep and use as a finishing oil or vinaigrette, mayonnaise or marinade base.
