Roasted Tomatoes

I love coming home to bowls overflowing with tomatoes–their variegated colors and sizes scream potential. Particularly as fall rolls in (or, in the case of NC, drags in), I savor every last opportunity to eat local ‘maters. And when they’re from my mom’s own garden? Well, let’s just say entered my car with great alacrity.

Roasted tomatoes taste simple and sweet alone or on top of salads. Or, as pictured above, with feta cheese and basil. Or on sandwiches. Or anything, really. Just prepare for a warm kitchen afternoon, and you’re good to go.

Roasted Tomatoes:
salt & pepper
olive oil
assorted spices, if desired

1) Slice tomatoes in half and place on cookie sheet (with a lip). Drizzle with olive oil, sprinkle with salt and pepper.
2) Put in oven at 200 degrees for 4 to 5 hours, or until roasted to desired texture. (I like ’em caramelized, but a still a bit juicy.) Done!

7 responses to “Roasted Tomatoes

  1. These look amazing. I’ll have to try them when I’m done with my current love affair with sun dried tomatoes.

  2. Both roasted tomatoes and sun-dried tomatoes go fabulously with pasta dishes. I’m getting hungry just reading this one post. Thanks, Meghan!

  3. I’ve been roasting tomatoes with a little balsamic and garlic and then serving them over a mound of burrata or buffalo mozzarella. With a little crusty bread and a bottle of wine, it’s a complete meal!

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