Friday, May 24, 2013
I was telling my friend Karen about how I had 3 pounds of tomatoes in the oven, and she asked me how I got good tomatoes this time of year. I confessed that I did not. I bought the hydroponic romas, which leave a bit to be desired by way of texture and flavor this time of year, but are fairly passable. I do not think she believed me that this oven treatment makes them divine.
(For the record, it's totally possible that they would be more divine if it were prime ripe tomato season, but I'm probably not lighting the oven to bake them at that point. Plus they are already great, so they don't really need it.)
To be honest, I am not even sure if this counts as a recipe, but let's just pretend it is, because it is DELICIOUS.
Oven Roasted Tomatoes
3 pounds of roma tomatoes, quartered
3 or 4 tablespoons of olive oil
Salt & Pepper to taste
- Preheat your oven to 275
- Lay the quartered tomatoes on a cookie sheet and drizzle with oil, sprinkle with salt
- I line mine with aluminum foil since we have no dishwasher up here
- Bake the tomatoes in the low heated oven for about 3 hours. You can go more, if you like.
- I finished these at 375 for about 15 minutes to get the dark crispy edges