Slow-Roasted Tomatoes with Coriander and Fennel Seeds
Juicy late-summer tomatoes taste even sweeter after a long, slow roasting; an herbal red wine from Tuscany will accentuate their seasoning.
Success with the grilled clams recipe requires attention to timing and a very hot preheated grill, which ensures the clams open quickly, and by extension, don’t overcook. The herb butter in this recipe yields extra, ready to be wrapped and kept in the fridge for a few days to use with other dishes.
As far as wine pairings, “Anything in the summer, rosé is fair game. A Mediterranean white with the clams, such as an Italian Vermentino, has a saline quality that does wonders alongside shellfish.
On the other hand, the slow-roasted tomatoes, which pop with the flavors of coriander and fennel seeds, pair beautifully with an herbal red like the Poggerino Chianti Classico 2015, a 100 percent Sangiovese bottling. The savory but elegant wine plays up the herbs, as well as the sweetness of the tomatoes. For roasting the tomatoes, I prefer a convection oven for its even heat. It’s not a process that should be rushed; cook the tomatoes for at least two hours and check them periodically to make sure they don’t dry out completely.
- 12 medium heirloom-variety tomatoes, halved
- 1 tablespoon kosher salt
- 2 tablespoons olive oil
- 1 tablespoon fennel seeds
- 1 tablespoon coriander seeds, cracked
- Preheat the oven to 275º F.
- Lay the halved tomatoes cut-side up in one layer on a sheet pan or baking dish.
- Season the tomatoes with salt, olive oil and the spices.
- Place the tomatoes in the oven and roast for 2 hours. They should shrink slightly, with crinkled edges, but retain some of their juices—not completely dried out, just concentrated. Serves 4 to 6
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