Featured Recipe: Michael Pollan’s Slow-Roasted Cherry Tomatoes
Each week, Recipe for Change will feature a tomato recipe from a leader in the movement to end slavery, both here in the United States and around the world. You can sign up to get these recipes, along with information and stories on slavery in Florida’s tomato fields and ways you can take action this summer. You’ll receive one email per week between July 4th and Labor Day.
This week, we're excited to feature a tomato recipe from author and food advocate Michael Pollan!
For the past twenty-five years, Michael Pollan has been writing books and articles about the places where nature and culture intersect: on our plates, in our farms and gardens, and in the built environment. He is the author of four New York Times bestsellers: Food Rules: An Eater’s Manual (2010); In Defense of Food: An Eater’s Manifesto (2008); The Omnivore’s Dilemma: A Natural History of Four Meals (2006) and The Botany of Desire: A Plant’s-Eye View of the World (2001). The Omnivore’s Dilemma was named one of the ten best books of 2006 by both the New York Times and the Washington Post.
He says, “I’m happy to join forces with IJM’s Recipe for Change campaign in support of The Fair Food Program. The Fair Food Program can help eradicate slavery from the tomato supply chain in our country—if we can get supermarkets to sign on. Recipe for Change should improve understanding of where and who our tomatoes come from, locally and nationally – and advance the cause of justice in our food system, from the hand-picking of the tomato to our kitchen plate.”
Slow-Roasted Cherry Tomatoes
“This recipe is ridiculously simple but results in something very special and versatile. I normally use cherry tomatoes. Larger ones will take longer.”—Michael Pollan
- Several bunches of cherry tomatoes
- Kosher salt
- Olive oil
- Slice several bunches of cherry tomatoes in half. (Knife trick: sandwich a handful of cherry tomatoes between two plastic container lids. Press together just enough to keep them firm and from moving. Cut through all the tomatoes at once with a sharp knife).
- Arrange them in a single layer on a cookie sheet; drizzle olive oil and mix to cover. Sprinkle kosher salt, lightly. It's best, but not absolutely necessary, that tomatoes be cut side up.
- Pre-heat oven to 200-225, but no hotter. Put cookie sheet in and slow roast tomatoes for three hours, or until they are beginning to caramelize. Some will stick, so remove with a spatula.
Slow-roasted tomatoes are great on pasta, with eggs, cheese, or on sandwiches, in fact with just about anything—or simply by themselves.
If you want to preserve them, put in a bowl or jar and cover with olive oil. Compress slightly to push out air and make sure they are immersed—they will last for weeks this way, and as a bonus you will have tomato infused olive oil, which is delicious.
Justice Campaigns mobilizes people around the country in support of U.S. policies that will lead to the abolition of human trafficking and modern-day slavery. Join us this summer for Recipe for Change, as we campaign for slave-free tomatoes.
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