Friday, May 13, 2011

Slow-Roasted Tomatoes

Best thing to do with all those damaged, mediocre, or extra tomatoes.
Roasting tomatoes concentrates the flavor, and turns them into the best condiment ever.
Start with cherry tomatoes, or any tomatoes.
Grab some fresh herbs, if you have them.
I used rosemary & thyme from my herb garden.
Halve the tomatoes. Chop the fresh herbs.
Gently coat the tomatoes & herbs with olive oil.
Just a little bit of olive oil.
Only enough to make them glisten.
Season with salt and pepper. But just a tad.  
Spread everything out on a baking sheet lined with foil.
Make sure all the tomatoes are gut-side up (skin-side down?).
Throw it in a 225 degree oven for.. are you ready? 3 hours or more.
I almost forgot! If you want roasted garlic,
throw in a few cloves. Leave the skin on.
3 hours later..
The outside is dry, the inside is still a little juicy. So fab.
Peel the garlic, and throw everything into tupperware with a little olive oil.
It'll be good for a couple weeks in the fridge.
We had pizza and wings for dinner. 
I put them on my pizza.
The next night I added them to pasta.
The next day I added them to my LeanCuisine for lunch.
I'm pretty sure they make everything taste better.

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