Sunday, October 30, 2011

Slow Roasted Tomatoes

It is the end of the growing season and while the days are still lovely, warm and clear.....the nights are bringing freezing temperatures. 

My tomato plants are now brown with just a few straggling red globes hanging grimly on.   Since we picked an abundance of cherry and roma tomatoes last week and I am sick to death of canning.....I am going to slow roast the tomatoes.

[insert photo here when I get around to it]

Slow roasting tomatoes is so effortless.  Cut the tomatoes in half and lay onto a cookie sheet, cut side up.  Drizzle or brush with olive oil until they are all covered and shiny.   Sprinkle with a little kosher salt, garlic granules, pepper and any herbs you may like.   Bake at 225 for several hours.

You want them to be dried and shriveled but still retaining some moisture.  In other words not shoe leather quality.

Cool and eat.  Or pack in olive oil in the fridge and enjoy.   They should keep for several weeks if completley covered in oil.

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