I am going to assume you’ve all seen the latest season 3 of Chef’s Table before I introduce this recipe (If you haven’t, you know what you have to do). Chef Ivan Orkin, a Long Island native mastered the art of Ramen and even surpassed many ramen chefs in Japan. Not only were his broths legendary, and his homemade noodles unique, but the real secret weapon that surprised even the greatest of ramen critics was the addition of roasted tomatoes (pretty controversial since the Japanese ramen game is super traditional and not prone to change). Roasted tomatoes naturally carry that umami flavour that chefs are all searching for (it’s that fifth sense that typically come from meats and carries such an intense depth of flavour). Enough nerding out. Ever since I saw that ep., I thought: what other dishes can I easily add roasted tomatoes to umamify (I know that’s not a word, but it should be) it . I figured you can practically incorporate roasted tomatoes anywhere – from salads to sammys to charcuterie boards – roasted tomatoes do not discriminate.
To make this all a reality, all you need is one hour and a few pantry ingredients.
Makes 2 cups
3 field house tomatoes, washed, quartered
2 cloves of garlic, roughly chopped
1 tbsp olive oil
1 tbsp balsamic vinegar
Preheat oven to 300F/150C.
In a large bowl, mix all ingredients. Spread out tomatoes evenly on a pan lined with parchment paper. Bake in the oven until tomatoes are browned, and skin looks crispy. Approximately 1 hour.