Slow roasted tomatoes with smoked garlic and olive oil

'Anyone who has been to Spain but has not travelled inland may be amazed to learn that Spain has over 190 million olive trees, more than anywhere else in the world!'
                                                            - Anne Dolamore, The Essential Olive Oil Companion, 1988

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Indeed, Spain is the number one producer and exporter of Olive Oil in the world and grows the largest variety of olives on the planet: more than 260 different kinds. That's pretty amazing, no?

The good people at Olive Oils from Spain recently asked me if I'd like to share my favourite recipe using their Olive Oils. Looking through my recipe files, I found my Gazpacho, as well as this rustic little number that I've been making for close to twenty years. I love the flavoursome combination of market-fresh vine-ripened tomatoes, which are sprinkled with smoked salt, then slow roasted and added to extra virgin olive oil that has been infused with smoked garlic and freshly cracked black pepper. It's a fabulous side dish, but can also be served as part of an aperitivo platter or mezze. I hope you'll try it. 

SLOW ROASTED TOMATOES WITH SMOKED GARLIC AND OLIVE OIL
6 large vine-ripened tomatoes
smoked sea salt, crushed
freshly ground black pepper
1/3 cup extra virgin Olive Oils from Spain
2-3 cloves smoked garlic, finely sliced

The tomatoes can be prepared the evening before you intend serving them. Preheat your oven to 150 degrees C. Wash and pat dry the tomatoes, then cut them in half lengthways. Place the tomatoes cut side up on a rack over a baking tray and sprinkle lightly with the smoked salt. Slow roast the tomatoes for around one hour, or until the tomatoes have shrunk to half their original size, but are still soft to the touch. Remove the tomatoes from the oven and allow them to cool.

Meanwhile, combine the remaining ingredients to make the dressing for the tomatoes. Place the Olive Oil from Spain into a bowl with the slices of smoked garlic and the cracked black pepper. Whisk to combine. Place the tomatoes into a serving bowl or into a sterilised jar, drizzle the dressing over them. Seal or cover and allow the flavours to develop before serving. Serves 4 as a side. Note: these tomatoes should be eaten within 2-3 days.

For more information about Olive Oils from Spain, visit the official Olive Oils from Spain web site or pop in to the Taste Our Lifestyle blog. You will also find them on Facebook, Instagram and Twitter. 

Incidentally, I plan to share my Gazpacho recipe soon, so stay tuned! And thank you for taking the time to pop in and comment.

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Tell me dear readers, have you tried Olive Oils from Spain? What's your favourite Spanish recipe using olive oil?