Monday, April 23, 2012

gd cooking class - slow roasted tomatoes

Easy peasy.
And, oh so delicious.

This recipe is a stand-by for all those other recipes that call for roasty tomatoes.
Or, even if they don't, use a couple slow roasted tomato instead and you will have something extraordinary!

Bookmark this recipe.
You'll be coming back.

Slow Roasted Tomatoes
Serves: varies

Vine ripened tomatoes
Olive oil

Preheat your oven to 275*.

Cut the tomatoes in half horizontally, rub with a tiny bit of olive oil and a pinch of salt and bake seed side up in the oven for 3-5 hours, or until they look nearly sun dried (the edges will be caramelized and the moisture will be almost entirely evaporated). These keep, well refrigerated in an airtight container with a bit of olive oil, for at least a week, so make a whole bunch at once.
Serve atop bruschetta with smoked cheese slices and a simple arugula salad....
or in a frittata (coming soon!)
or in a quick tomato sauce for two
or....the possibilities are endless!

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