Thursday, March 11, 2010

Slow Roasted Tomatoes

In the middle of winter, make the blandest roma tomatoes delectable with this slow roast recipe. They are delicious on their own or with toasted bagels, egg breakfasts, salads, sandwiches, or anything else you would accompany with fresh tomatoes. Feel free to add fresh or dried herbs to the tomato marinade which will pack additional flavor into these gems.

4 pounds roma tomatoes, halved
1 tbsp olive oil
1/2 tsp kosher salt
1/4 tsp black pepper
1 tbsp granulated sugar
1/4-1/2 tsp. of oregano, basil, rosemary, etc. (optional)

Set oven to 200 degrees. Toss tomatoes in the olive oil, seasonings, and sugar and gently toss. Place face up on a cookie sheet and bake for approximately seven hours, depending on the size of the tomatoes.

 -Adapted from Cooking Light, December 2009

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