Tomatoes, lots of tomatoes. That is what we have right now, dozens of Roma Tomatoes.I was home on Tuesday and had a chance to oven roast some of those tomatoes.
I made up two batches of tomatoes, one with herbs one without. The recipe is pretty darn easy as it involves cutting, mixing and waiting. The end result, 10 hours later, is a batch of roasted tomatoes that can be used on sandwiches, pasta, pizza, soups, stews, etc. etc.
Step one: Get yourself some tomatoes (about 16-20) from the grocery store, farmers market or neighbor's backyard. Wash and slice all these guys in half and throw them into a big bowl.
Step two: Turn the oven on and set to 200 degrees.
Step three: Dump into the bowl two tablespoons of olive oil, a teaspoon each of salt, pepper and if doing the herbed variety dried basil and oregano. Bash and chop up a couple cloves of garlic if you like garlic, resist the urge to use a whole head of garlic even if you love garlic. Toss all this with your hands.
Step four: Lay the tomatoes out into a roasting pan or cookie sheet with a lip, dump the juice from the bottom of the bowl over the laid out tomatoes.
Step five: Hang out for 4 hours, run errands, read a book, go to a movie, what ever, just kill 4 hours.Step six: Pull the pans out, flip the tomatoes over and put the pans back in the oven.
Step seven: Hang out for another 4 hours, play with the kids, go to a ballgame, learn to knit, just kill 4 more hours.
Step 8: Pull those tomatoes out and let them cool. Store in a zip top bag or other air tight container and keep in the fridge or freezer.
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