Right now is a hard time of year for me. I absolutely LOVE fall. The crisp weather has me up and outside early even on a frosty morning, but in the same vein, gardening is coming to a close which makes me sad. I keep asking Hubs where our summer went.
This weekend we pulled what was left of the red & green tomatoes from the garden. I have all the green tomatoes packed up in the shop for future use, and I slow roasted these babies! Sadly, all that is left in the garden now is lettuce & spinach.
There is NOTHING like the smell of fresh roasted tomatoes!
Slow Roasted Tomatoes
For Preheat oven to 225°F.
Halve tomato crosswise and arrange on a baking sheet along with the cloves of garlic. Drizzle tomatoes with olive oil. Sprinkle with herbs and salt and pepper if you like. I use only the herbs, because the end product will be so mouthwatering yummy you won’t need much else.
Bake the tomatoes in the oven for about 3 to 6 hours. You want the tomatoes to be shriveled and dry (this will depend on the size of the tomatoes), but with a little juice left inside.
There isn’t an exact science here, just keep an eye on them.
You can use them right away (I may have popped about 5 in my mouth right from the oven!) or let them cool, cover them with some olive oil and keep them in the fridge for throwing on sandwiches. Or you can pop them in a jar and freeze them for later if you can resist!