Oven roasted tomatoes are such a great add to so many dishes…pasta, salad, pasta salad, sandwiches, bruschetta, hummus, pizza, risotto, paella…I could go on and on. I hadn’t made any myself for a long time until I bought Gwyneth Paltrow’s cookbook, My Father’s Daughter (I am also a big fan of her blog GOOP).
I forgot how much I loved oven roasted tomatoes until I was flipping through the pages and saw a picture of them in her book. In the summer my garden always runneth over with tomatoes and I plan on roasting and freezing a ton of them to get me through the winter when grocery store tomatoes just don’t cut it for me; they are so bland and blah. Once you have grown your own tomatoes and picked them at the height of freshness you will never enjoy a grocery store tomato again…you may still eat them, but you won’t “enjoy” them. Roasting the vine ripened tomatoes brings an already amazing tomato into the stratosphere.
Again…another VERY simple recipe…
INGREDIENTS
Organic tomatoes (grape, cherry, beefsteak, heirloom, any variety)
Organic olive oil
Pepper
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Preheat the oven to 275°
Line a baking sheet with parchment paper.
Slice the tomatoes in half and place them in a bowl.
Lightly drizzle the tomatoes with olive oil and sprinkle with salt and pepper. Toss gently to coat.
Place the tomatoes skin side down on the baking pan.
Bake for 3-6 hours (depending upon the size of the tomatoes). When they take on the appearance similar to that of a sun dried tomato they are done.
