Slow Roasted Tomatoes with Garlic (In the Slow Cooker)

As I mentioned in a previous post, we had a lot of tomatoes around the house recently. We shop at Pricesmart (Guatemalan CostCo) for some things, like coffee, milk (it comes in a box here in Guate), beer, canned items, soap. Items we consume a lot of that has a long shelf life. Usually we also buy pears and apples, onions, and occasionally cheese if its a good deal. But sometimes we make stupid purchases. Like 10-or-so pounds of tomatoes. It didn’t really look like that much. But then we get home, make our first batch of tomato soup, and realize we have almost the same amount of tomatoes as we started with.

What do people do with so many tomatoes? Tomato soup, check. Pan tumaca, check. Tomato pie, check. Still, we had lots and lots of very ripe tomatoes. Now the question was more along the lines of how to preserve them because I’m getting a little tired of tomatoes. So this morning I sliced them in half, placed them on the toaster oven baking sheet, drizzled them with a little olive oil, salt, dried herbs, and some un-pealed cloves of garlic for good measure. In the oven at 225ºF and set the timer for 3 hours.

But…just two hours later our lovely little toaster oven let out it’s lovely alarm and then turned itself off. I forgot that it has a “safety” timer, and if you leave it on too long it shuts itself off. Thank you very much, Black and Decker…but I know what I’m doing here and no you haven’t finished your job. (No, we don’t have an oven. Don’t feel abd for me, I love our little kitchen).

But thankfully Héc is inventive, and suggested the crockpot. I know that many of you are thinking to remind me that the crockpot generally uses “wet heat” to cook, rather than the dry heat of the oven. However, if you place a dish cloth under the lid and leave the lid ajar a bit, the cloth will absorb much of the moisture, and trapping much of the heat inside, creating a similar environment as the oven.

I transplanted the tomatoes to the crockpot, drizzled a bit more oil on top, and set it on high for two more hours. They look gorgeous, and I don’t have to eat them for a few days if I don’t feel like it. Although, suddenly, I feel like spreading a juicy slice of roasted tomato over a piece of toasted homemade bread.

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One Response

  1. Yum! I love my slow cooker! I have a bunch of healthy slow cooker recipes that I post on my blog if you’re interested. (http://healthyslowcooking.wordpress.com)

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