Oven Roasted Tomatoes Recipe

I haven't tried this recipe yet but they were all raving about it as tomato ambrosia on the radio today so I'm going to. Hard to see how you can go wrong with fresh tomatoes and a little salt and pepper. I was thinking I'd throw in some other herbs maybe as well. Apparently it also freezes well. Also 6-8 hours of cooking is a long time but the lady on the radio said she just throws it in the oven and goes to bed and wakes up to her tomato heaven.

Andrew Zimmern's (a local foody) Oven Roasted Tomatoes

Prep
Cut large tomatoes into quarters
Cut small tomatoes (Roma sized) into halves
Spice
- Put sliced tomatoes into a bowl
- Sprinkle with salt (preferably sea salt) and pepper (preferably white)
- Add 3 to 4 tablespoons of olive oil
- Toss tomatoes in spice and oil, remove from bowl, leaving the excess
juice behind
Cook
- Place sliced tomatoes cut side up on a pan with a “teeny” lip so the juice
will collect
- Cook at 200 degrees in the upper third of the oven for 6 – 8 hours

I hope it tastes good!

*** August 21 *** OK so I tried this and it is very similar to sundried tomatoes (maybe not quite that good). Very yummy though. For all of the tomatoes you don't get as much product as you might think! Also I didn't core or peel and I thought the product was just fine. I'm thinking that you should try it without first and if it bothers you then make the extra effort next time. I personally wouldn't expend the effort.



This message was edited Aug 21, 2005 1:41 PM