Tuesday, September 4, 2012

Slow roasted "umami" tomato dishes

This summer, I've done a lot of slow-roated tomatoes again.

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Usually, I get beef steak tomatoes, which are not very ripe to make this.  The tomatoes are stemmed and cut in half.  Each surface is seasoned with salt, pepper, and a little drizzle of olive oil.  They are baked at 300F degrees for 3-4 hours.

Yes, that's it, and the special umami-packed tomatoes are ready.  Once they are cooled down, I peel the skins by hand (they come off very easily).  The roasted tomatoes can be kept in a tupperware with more drizzle of olive oil in refrigerator for several days.

I use it for so many dishes, donabe rice with the slow-roasted tomato is my favorite.  I also make caprese-style dish, or just add it to any salad dishes.

This is a quick appetizer with the slow roasted tomato.  Top sliced tofu with slow roasted tomatoes, cilantro, and almond, then drizzled with some homemade chunky la-yu (hot oil).  That's it.

Before the season ends this year, I want to make a few more batches.