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Slow Roasted Tomatoes

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Ingredients

  • ANCHO CHILE ESSENCE:
  • 10 plum shaped tomatoes - (to 12) halved, seeded
  • 6 tablespoons olive oil divided
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 2 tablespoons balsamic vinegar
  • 3 dried ancho chiles - (1 1/2 to 2 oz)
  • SMOKY TEA ESSENCE:
  • 1/2 cup loose Lapsang Souchong tea - (1 1/2 oz) (or 20 tea bags)
  • WILD MUSHROOM ESSENCE:
  • 1 ounce dried wild mushrooms - (abt 1/3 cup) (such as porcinis or morels)

Details

Servings 4

Preparation

Step 1

Preheat oven to 200 degrees.

Cut the tomatoes in 1/2 and place them, cut-side down, on a baker's rack set in a roasting pan Drizzle the tomato halves with 3 tablespoons of the olive oil and roast for 1 to 1 1/2 hours, until the tomatoes are roasted to a dark red. The excess moisture will have evaporated, and the remaining tomatoes will have a delicious concentrated flavor and aroma.

Cut the roasted tomato halves into quarters. Serve hot; toss with 3 tablespoons of olive oil and 2 tablespoons of vinegar, or the attached essences, and serve.

For the Ancho Chile Essence: Break the chiles apart. Remove the stems and seeds. If the chiles are still pliable, dry them in a warm oven (200 degrees) for about 1 hour, until they are very brittle.

Transfer the chiles to a blender or spice grinder. Blend at high speed for at least 1 minute, until you have the finest-possible powder. Let the mixture settle for about 30 seconds before removing the cover, so the powder does not fly into the air. Use a dry pastry brush to push the powder through a strainer into a clean, dry container. Blend and strain the larger bits again.

Store in a tightly sealed jar away from light for up to 3 months. (Makes 1/3 cup; recipe courtesy Sally Schneider)

For the Smoky Tea Essence: If you are using tea bags, cut them open. Empty the tea into a blender or spice grinder. Blend the tea for at least 1 minute at high speed, until you have the finest-possible powder. Let the mixture settle for about 30 seconds before removing the cover, so the powder does not fly into the air. Use a dry pastry brush to push the powder through a strainer into a clean, dry container. Blend and strain the larger bits again.

Store in a tightly sealed jar away from light for up to 3 months. (Makes 1/3 cup; recipe courtesy Sally Schneider)

For the Wild Mushroom Essence: Break the mushrooms into 1/2-inch pieces and place in a blender or spice grinder. Blend for at least 1 minute at high speed, until you have the finest-possible powder. Let the mixture settle for about 30 seconds before removing the cover, so the powder does not fly into the air. Use a dry pastry brush to push the powder through a strainer into a clean, dry container. Blend and strain the larger bits again.

Store in a tightly sealed jar away from light for up to 3 months. (Makes 1/3 cup; recipe courtesy Sally Schneider)

This recipe yields 4 to 6 servings.

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