" I truly think it is best to be a robin lightly dressed concocting soup inside my nest" ~Maurice Sendak

Totally Tomatoes

My garden is overflowing with tomatoes!
I have so many ripe ones I cant keep up with them.
A great way to use them up is to slow roast them in the oven. Roasted tomatoes can be used in soups, pasta , pizza, and salads.
It is so easy, as as they roast your whole house will smell like an Mama Rosa's Italian Kitchen!!

Slow Oven Roasted Tomatoes

  • Small tomatoes such as Roma, Juliet or large cherry cut in half.
  • salt and pepper
  • olive oil
  • dried oregano, basil or Italian blend
Preheat oven to 200F On oiled cookie sheets spread out halved tomatoes face up.
Liberally drizzle olive oil over top.
Scatter herbs , salt and pepper over top and toss lightly.
Roast in oven for about 4 to 5 hours.
Keep an eye on them. When they start to brown on the edges and shrivel they are done.
Cool and keep in fridge for a week or freeze for 8 months.


1 comment: