Tomatoes Feast: Slow Roasted Tomatoes and a Pizza Adaptation….

14 Aug

As I spent part of my Summer in South Corsica, I have been lucky enough to use and taste really good local products among which the tomato of course!

We also had amazing basil, aromatic herbs, fresh garlic, courgettes and cured meat of course.

But tomatoes…. they had dozens of them… yellow, green, beef, on the vine….. you can create colorful dishes using only tomatoes!

That’s why I wanted to keep on cooking with them after Corsica.

As I arrived at my cousin’s house on the “Ile de Groix” which is on the West Coast of France, close to Lorient, I decided to slow-roast them for a change. And it was a delicious side for the grilled sausages we had for lunch.

Now I am in Auvergne, I have used them for a pizza as I had a pizza dough, mozzarella and pasta paste leftovers to get rid of…. Indeed, for a leftover dish, I’ll even order it at the restaurant!

pizza 4

Ingredients for a tray of Slow Roasted Tomatoes:

  • a baking tray covered with parchment paper
  • about 20 tomatoes on the vine, washed and cut in halves
  • a head of garlic, cloves separated, unpeeled
  • 1 tsp of fennel seeds
  • thyme, oregano, rosemary…. dried or fresh
  • salt and pepper
  • 1 tsp of caster sugar
  • olive oil


Preheat your oven to 150°C.

Place your tomatoes next to each other on the tray, do not hesitate to squeeze them as they will loose a lot of juice and shrink.

Spread the garlic cloves, herbs, seeds, salt, pepper, sugar and drizzle generously with olive oil.

1-Raw Tomatoes

Place in the oven for at least 1-2 hours. You can decrease the temperature to 120°C and cook them up to 3-4 hours.

The tomatoes are ready when they have shrunk and lost most of their juice. The longer you cook them, the more they will shrink and get a strong taste.

Depending on the temperature of the oven, they will get slightly dark on top, choose the lower temperature to avoid that.

As you have kept the garlic in the shell, you will obtain a yummy garlic paste ready to eat or to use in a risotto for example.


You can serve them hot or cold as a side, spread them on a green salad, keep them in a jar in olive oil, process them to get a tasty tomato tapenade or use them for a tomato tart, Tatin or pizza.

I have served them with grilled meat at lunch last week and used them to get rid of the leftovers at home: pizza dough, mozzarella, Sacla sauce (pepper and mozzarella) and lots of rocket and shaved Parmesan on top.


For the Pizza:

Preheat your oven to 200°C. Place your pizza dough on a baking tray covered with parchment paper.

Simply spread a thin layer of sauce with a spoon on the pizza dough, cover with the sliced mozzarella then add the slow roasted tomatoes on top.

Bake for 15 minutes then spread a generous amount of rocket on top, shave fresh Parmesan and drizzle with olive oil or pizza spicy oil and serve it straight away….

Tomates Confites au Four

Ingrédients pour une plaque de Tomates Confites:

  • une plaque de cuisson couverte de papier sulfurisé
  • une vingtaine de tomates grappes, lavées et coupées en 2
  • une tête d’ail, gousses séparées mais non épluchées
  • 1 cc de graines de fenouil
  • du thym, de l’origan, du romarin, frais ou séché
  • sel et poivre du moulin
  • 1 cc de sucre en poudre
  • huile d’olive


Préchauffez votre four à 150°C.

Placez vos tomates côte à côte sans qu’elles se chevauchent mais en les serrant bien sur la plaque. Elles vont réduire. En revanche si elles se chevauchent, elles ne vont pas confire mais bouillir.

Faites les cuire 1 à 2 heures jusqu’à ce qu’elles aient bien rendu l’essentiel de leur jus. Plus elles vont cuire, plus elles auront un effet « confites ». Dans ce cas, optez pour une cuisson plus longue de 3-4 heures à 120°C.

Servez-les chaudes ou froides en guise d’accompagnement, faites-en des conserves en les immergeant dans de l’huile d’olive, passez-les au blender pour en faire une bonne tapenade ou utilisez-les pour en faire des tartes fines aux tomates, des Tatins ou encore de bonnes pizzas.

Pour la Pizza:

Pour finir les restes, je les ai associées à une pâte à pizza, de la sauce Sacla poivron-mozzarella et de la mozzarella.

Préchauffez votre four à 200°C.

Placez la pâte à pizza sur une plaque de cuisson couverte de papier sulfurisé. Etalez genereusement la sauce Sacla poivron-mozzarella jusqu’a 1-2 cm du bord puis disposez les tranches de mozzarella et recouvrez de tomates confites.

Faites cuire 15 min puis recouvrez la pizza de roquette et de Parmesan en copeaux.

pizza 1

Pizza 2

pizza 3


One Response to “Tomatoes Feast: Slow Roasted Tomatoes and a Pizza Adaptation….”

  1. Mardi (@eatlivtravwrite) August 14, 2013 at 7:20 pm #

    This is like my ideal summer dinner 🙂 LOVE slow roasted tomatoes!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: