Monday, September 21, 2015

Slow Roasted Tomatoes



Tomatoes have been on my mind this weekend.
I ended up roasting some plump little romas, cherry tomatoes, and beef steaks.
I chopped up a few and added basil and cheese for a delicious caprese salad.
Some were just eaten plain jane off of the vine, warm and juicy and oh -so fresh.
Perhaps you, too, are in the mood for tomatoes?

Last year, I froze much of my harvest last year.

Roasted Tomatoes
{I froze to use in soups this winter}.

Preheat oven to 400 degrees.
Fill a cookie sheet with quartered or halved tomatoes {depending on the size}.

Sprinkle with sea salt and pepper, half cup olive oil, 2 tbs. minced onion, 2 tsp. dried rosemary, 2 tbs. balsamic vinegar. 

Roast in oven for 25 minutes, stirring once.



Caprese Salad

Recipe from Ree Drummond
I just chopped my ingredients up and used cheddar and feta instead of mozzerella...it's what I had.
The balsamic glaze is delicious drizzled on top.



No comments:

Blogging tips