Food Network: Slow Roasted Tomatoes

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Slow Roasted Tomatoes
Recipe courtesy Food Network

Ingredients
10 to 12 plum shaped tomatoes, halved and seeded
3 tablespoons olive oil, plus 3 tablespoons
Salt and freshly ground pepper
2 tablespoons balsamic vinegar

Directions
Preheat oven to 200 degrees F.

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 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.

Ingredients
Ancho Chile Essence:
3 dried ancho chiles (1 1/2 to 2 ounces)

Directions
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.

Recipe courtesy Sally Schneider

Yield: 1/3 cup

Ingredients
Smoky Tea Essence:
1/2 cup (1 1/2 ounces) loose Lapsang Souchong tea or 20 tea bags

Directions
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.

Recipe courtesy Sally Schneider

Yield: 1/3 cup

Ingredients
Wild Mushroom Essence:
1 ounce (about 1/3 cup) dried wild mushrooms, such as porcinis or morels

Directions
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.

Recipe courtesy Sally Schneider

Yield: 1/3 cup