Favorite Roasted Tomatoes

This dish is so simple, I hesitate to even call it a recipe. But it is AMAZING. I swear, you have never tasted a better tomato.

First step: Buy lots of tomatoes. Use any kind you like: roma, heirloom, grape, cherry, canned San Marzano – doesn’t matter. Splurge on organic if possible, but if not, just wash with regular tap water like Mark Sisson recently suggested.

 

Second Step: Lay tomatoes in a glass baking dish. Quarter larger tomatoes, but you can leave small grape or cherry tomatoes whole. Dot the top with a healthy fat. 

The fat you use is flexible. Grassfed butter is delicious and highly nutritious, and I like to use a big hunk from my grassfed butter from Happy Cow  that I buy at the All Local Farmers Market. If you don’t do dairy, like my little bro who is allergic, use virgin coconut oil or lard.

Third Step: Season. At the bare minimum use sea salt and fresh ground pepper. If you are feeling fancy, add a few other spices to your tastes. Right now I like a blend of paprika, dried thyme, dried oregano, granulated garlic, and a generous amount of my favorite Italian seasoning grinder. This time I also used a special Rosemary Sea Salt that I picked up from the farmer’s market as well. By the way, I don't measure... more utensils to wash! Just sprinkle evenly. 

Fourth Step: Roast low and slow for 4 hours at 300 F. Toss the tomatoes around a few times during cooking to encourage even caramelization. You definitely want the tops to blacken…they are not burnt though… that’s flavor baby!

 I make this recipe weekly in bulk, and then I use it in as many dishes as I want as an incredibly rich ingredient. I store them in a recycled jar in the fridge. You will likely see them referenced often!