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Author Notes: There are a million riffs on slow roasted tomatoes. You find them in The Joy of Cooking, Sara Foster's cookbooks, Ina Garden does them, and on and on and on. Mine are a combination of any and all of these and it changes slightly each time I make them. You may use any size tomato from large regular down to cherry or grape - - I prefer the slices of large tomatoes - different color heirloom ones make for an interesting taste and hue. I also change up the herbs used depending on the season and what I have. This is today's recipe.
The cream cheese pie is an adaptation of one a friend does with caviar - I find the roasted tomatoes give the whole dish a more rustic, intense flavor. —Muffinj
Makes: one pie
Slow Roasted Tomatoes
4 - 6
tomatoes, the best you can find
kosher salt and ground pepper
tablespoons powdered sugar
teaspoons each - oregano, basil, thyme
- Preheat over to 250 degrees.
- Line a baking sheet (or two) with parchment paper.
- Slice the tomatoes into 4 - 5 slices and place on baking sheet.
- Sprinkle with salt and pepper.
- Mix powdered sugar and herbs together in a small bowl and sprinkle over the tomatoes.
- Drizzle all with good olive oil.
- Place in preheated oven and roast for 2 hours - until shriveled but not dried out. Let cool and then coarsely chop.
- Can be made ahead and refrigerated. Bring to room temperature when ready to serve.
Cream Cheese Pie
ounces cream cheese
cups sour cream
chopped fresh basil to taste
- Place all ingredients in a food processor and pulse until smoothly combined.
- Empty out onto a flat serving platter and form into a flattened disk about ½ inch high. Cover with plastic wrap and chill until ready to serve. Can be made a day ahead.
- When ready to serve - remove the cream cheese from the refrigerator, remove the plastic and mound the chopped tomatoes over the pie, spreading to the edges.
- Surround by your favorite crackers and serve.
- This recipe was entered in the contest for Your Best Hors d'Oeuvre