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
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Ingredients
- Slow Roasted Tomatoes
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4 - 6
tomatoes, the best you can find
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kosher salt and ground pepper
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2 tablespoons
powdered sugar
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¼ teaspoons
each - oregano, basil, thyme
-
Olive Oil
- Cream Cheese Pie
-
16 ounces
cream cheese
-
½ cups
sour cream
-
4-6
green onions
-
chopped fresh basil to taste
Directions
- Slow Roasted Tomatoes
-
Preheat over to 250 degrees.
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Line a baking sheet (or two) with parchment paper.
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Slice the tomatoes into 4 - 5 slices and place on baking sheet.
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Sprinkle with salt and pepper.
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Mix powdered sugar and herbs together in a small bowl and sprinkle over the tomatoes.
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Drizzle all with good olive oil.
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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
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Place all ingredients in a food processor and pulse until smoothly combined.
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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.
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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.
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Surround by your favorite crackers and serve.
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