Tomatoes at the grocery store are so cheap right now they beg to be taken home. Luckily Ben and I love them so it is easy to work them into meals, but today I had a huge abundance of very ripe tomatoes so I decided to try out this method of roasting them to bring out different flavors and have the whole batch as a part of our dinner.
6 plum sized tomatoes
1/4 cup olive oil
spices - you can use what you wish, here are some combinations:
basil/lemon pepper/oregano
thyme/rosemary
Preheat the oven to 200 (93 C). Cut tomatoes in half if they are small (I had large ones, so I cut them into quarters) and drizzle them with olive oil mixture. Roast on a baking sheet cut side up (baking paper underneath for easy cleanup) for 4-6 hours. The longer the better really. The tomatoes will slowly wrinkle and become caramelized and the flavor is just amazing.
These can be stored in the fridge (covered) for up to three days. They are beautiful in pasta, on salads or just eaten right off of the baking sheet!
1 comment:
What temperature do you set the oven at?
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