Roasted Marrow Bones with Heirloom Tomato

Roasted Marrow Bones with Heirloom Tomato (Serves 1-2)

Ancient peoples ate bone marrow, but the practice almost died out in the modern era. In the past few years, however, eating roasted bone marrow has become trendy. The New York Times published a recipe for Roasted Marrow Bones in 2007. Marrow is mostly fat with a little protein, but includes a healthy dose of vitamins and minerals. I have been making bone broth to capture the good within bones for the past few months and just tried roasted marrow bones this past week (twice). Here’s what you need to know. 1. Eating marrow is an experience. The taste of roasted marrow is mild, but consuming it is deeply satisfying. 2. Marrow is rich and must be paired with something. On toast with parsley salad is the classic approach, but I ate mine with heirloom tomato slices. 3. Roasting marrow bones is simple and relatively quick. Try it when you want something special.

Prep Time: 24 hours
Cook Time: 20 minutes

Ingredient list:

4 beef marrow bones (mine were 1.5-2.5 inches tall)
1 heirloom tomato (mine was organic and imported from Mexico)
Balsamic vinegar (optional – to dress the tomato)
Salt

Directions: Place marrow bones in a bowl, add 1 tablespoon of salt and cover with cool water. Let soak covered in refrigerator one day. Replace water and salt 3 or 4 times. Soaking in salt water removes traces of blood from the bones. When ready, preheat oven to 450 degrees. Line a baking pan with aluminum foil for easy clean-up. Arrange the marrow bones on the foil and bake uncovered in the hot oven for 20 minutes. Meanwhile, slice the tomato. When done, arrange tomato slices on a plate and dress with balsamic vinegar and salt to taste. Use tongs to move marrow bones to the plate. Enjoy

Notes: I happily ate 4 marrow bones and a big tomato by myself, but 2 bones and half a tomato would make a reasonable portion. I soaked my first 4 bones 24 hours, but let 4 more bones soak 72 hours before roasting them. I only changed the salt and water one more time with the long soakers. Getting the roasted marrow out is a trick. I used the handle of a small spoon to scoop it out.

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2 Responses to “Roasted Marrow Bones with Heirloom Tomato”

  1. Thank you for the recipe Tom! It looks easy to prepare, and I can imagine it tasting very good too. I am looking forward to making it.

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