Must Try Missy Robbins' Slow Roasted Tomatoes
Missy Robbins’ Misi NewYork is all about pasta, But I'm in love with this vegetable dish. My husband & I really value our date nights and recently started planning one fun & different experience per month that we can look forward to. In my second marriage I am extremely cognizant and committed to nurturing a connection that transcends the every day transactional nature of raising a family. On our most recent monthly experience (it was my husband’s turn as we alternate months) he managed to get a reservation at Missy Robbins’ famed pasta heaven Misi New York. While each homemade pasta was more delectable than the next, to our surprise, we found her slow roasted tomatoes to stand out. When we got home from Brooklyn that evening I knew I had to try and recreate them.
The secret is to use sun gold tomatoes. This recipe is like a burst of summer but taken to another level you never thought possible.
They’re easy to throw together and really highlight tomatoes in all of their glory. I’m still able to find good quality tomatoes grown inside and locally now that we’re in the fall, so I’ll make them until I can’t find them locally anymore. Bookmark this one for the middle of summer when there’s an abundance of heirloom tomatoes. This one is a keeper for a side dish that deserves to be called a main.
Buon appetito!
Serves 4-6
INGREDIENTS
12 medium heirloom-variety tomatoes, halved or sun gold variety if you can find
1 tablespoon kosher salt
2 tablespoons olive oil
1 tablespoon fennel seeds
1 tablespoon coriander seeds, cracked
Drizzle of hot honey*
Basil leaves
PREPARATION
1. Preheat the oven to 275º F.
2. Lay the halved tomatoes cut-side up in one layer on a sheet pan or baking dish.
3. Season the tomatoes with salt, olive oil and the spices.
4. 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.
5. Drizzle hot honey on top and scatter basil leaves on top.
*If you don’t have hot honey, it’s very easy to make yourself.
Hot honey
2–4 hot chiles (such as Fresno, Holland, or Calabrian), thinly sliced
1 cup honey
Bring 2 chiles and honey to a bare simmer in a small saucepan over medium-low heat. Reduce heat to low and let cook 1 hour to infuse. Taste honey and adjust heat with another chili or 2, remove from stove, and let sit 30 minutes. Transfer to a small jar, straining if desired. Cover and chill.
Step 2
Make Ahead: Hot honey can be made 3 months ahead. Keep chilled.