Tuesday, July 20, 2010

Dried And Juicy Tomatoes

(Images from www.thundafunda.com)

Tomatoes in the summer just taste right, but what to do with too many ripe and ready tomatoes you ask? Don't you worry, I got your answer!

Oven-Roasted Tomatoes


- Extra Tomatoes (cherry/plum tomatoes work really well if you have them)
- A few sprigs of Thyme or Rosmary, chopped finely
- Sea Salt
- Finely chopped garlic cloves (as many as you like!)
- Pinch of sugar

+ Preheat the oven to 200 degree's (145 Celsius)
+ Lightly oil a baking tray with olive oil
+ Cut tomatoes in half and place them (skin side down) on your baking tray.
+ Place finely chopped garlic on top of tomatoes, and sprinkle sea salt and sugar.
+ Place tray in oven, and bake for about three hours, checking regularly (Perfect dish to make while watching a movie, because it is low maintenance)
+ Check on the regular, so tomatoes do not dry out
+ Remove when enough moisture dissipates. Store tomatoes in a sealed container, and they will stay fresh for around a week.

Recipe courtesy of A Slice of Organic Life By, Shererazade Goldsmith

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