Slow-Roasted Tomatoes
>> Saturday, August 11, 2012
Things look a little different on the main site -- new banner -- thanks to some fun with Photoshop for the first time in nine long months. But those tomatoes weren't just for show. We didn't slice and eat them fresh either!
If you haven't slowly roasted tomatoes before, you're in for a treat. Just lower you oven temperature, wait a few hours, and enjoy. They taste a lot like sun-dried, but not quite as intense, which I appreciate.
HOW TO:
Preheat your oven to 250 degrees F. Slice enough cherry tomatoes, length-wise, to fill a lined baking sheet. Drizzle with olive oil (1 to 2 tablespoons), sprinkle with salt + pepper, and let roast for 2 to 3 hours -- enough time to watch the Olympic Marathon tomorrow morning. Use immediately or refrigerate for up to a week.
More recipes using these tomatoes later in the week. Till then, take care!
PS: Thanks to all our friends on Facebook who helped us narrow the choices for the new banner. You guys and gals ROCK!
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