slow-roasted tomatoes, with and without couscous

By gwen -
Another garden-honoring recipe. The cherry and grape tomatoes are ripe now, and delicious.

It's worth checking out Smitten Kitchen's slow-roasted tomatoes recipe. She modified it for this http://www.blogger.com/img/gl.link.gifpearl couscous with olives and slow-roasted tomatoes recipe (I think only by shortening the cooking time and slightly raising the temperature of the oven). Then I modified it myself by not using Israeli couscous and not making the dressing.

Now that I think about it, all I did was slow-roast tomatoes in the oven, make regular couscous, take the roasted garlic and mash it with some basil and olive oil and spices (could not be bothered making the food processor dirty for this), and throw it over the whole thing. And it was really good, but the only part that's truly notable is the tomatoes, which taste like a completely different food when they're roasted at that temperature.

OK, that wasn't much of a recipe. Let's call it a technique! Yes! Slow-roasting is my new favorite technique.

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