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
Salt


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!