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