Oven Roasted Tomatoes

I have a delightfully simple recipe for you today.

It takes tomatoes to a whole new taste level.

Slow roasted oven tomatoes.

I made them this weekend for my cooking demonstration at Graf Grower’s.

I tossed them with cooked spaghetti squash and everyone raved about them!

This is a perfect way to preserve the flavor of summer tomatoes.

Better hurry though…summer tomatoes are almost history!

You can use any type of tomato, this time I used cherry tomatoes.

Simply half the tomatoes, place on parchment paper, drizzle with olive oil, kosher salt and cracked pepper.

Don’t overdo it with salt; the tomatoes will have plenty of a salty taste to them.

Roast in a 225 degree oven for about 3 hours.

This is what you get…pop one in your mouth…

You won’t believe the transformation!

They’re good tossed with pasta or spaghetti squash…

or on toasted baguettes for bruschetta…

or in omelets…

you’ll figure it out!

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