I am a
TOMATO girl. I crave them and there isn't any style of them in which I don't like. My favorite is biting into a tomato like it's an apple. Sprinkle a little sea salt into the bite....
. so yummy! I grew up on fresh tomatoes from my family's gardens. I love tomato basil soup and my father's secret tomato egg scramble. Once a week, I require a poppy seed bagel shmeared with chive cream cheese with a slice of tomato. I LIVE for tomato season. This recipe makes tomatoes that are out of season still delicious, sweet and perfect to eat! I use these tomatoes to make a tomato soup, panini, stuffed chicken breasts, or I add them to a pasta dish. If you make a batch you can keep them up to a week in the fridge by placing the tomatoes in a air tight container. I use a jar with a drizzle of olive oil. These tomatoes also make a great little snack or condiment. It's a basic recipe that is a staple to use in your cooking!
ingredients
Organic Tomatoes, cut in half horizontally
Olive oil
Sea or Kosher Salt
preparation
Preheat oven to 275 degrees.
Place tomatoes on a baking sheet, seed face up, rub or drizzle a little bit of olive oil on the tomatoes and sprinkle a pinch a sea salt.
Bake for about 3-4 hours or until they look sun dried (shriveled and dried)
Serve immediately or place in jar and refrigerate.
Tom Colicchio has a recipe for these that is similar (and he also uses garlic and basil). I believe they can keep longer than a week thanks to all of the citric acid in the tomatoes, but I'm not sure. Regardless, I want some of these right now...
ReplyDeleteThanks Elizabeth!
ReplyDeleteHello! Thanks for friending me on foodbuzz! Love the look of your blog and Just wanted to say I LOVE slow-roasted tomatoes and have a great recipe that uses them. Come take a look when you have a chance :)
ReplyDeletehttp://nopastaforpenguins.blogspot.com/2012/03/umbrian-lentils-with-oven-dried.html