I grew up in the South. As far back as I can remember one of my all time absolute favorite things about summer has been farm fresh summer tomatoes. I love to take a whole tomato and eat it like an apple standing over the sink, salt shaker in hand. I have hundreds of ways I love to eat tomatoes in the summertime.
Whenever I am back in Florida my friends who have been tomato farmers for 5 generations bring over boxes of their tomatoes for my family to enjoy. I love this.
One great way to preserve and enjoy your summer tomatoes is to slow roast them in the oven. It is so simple and then there are so many ways you can use the oven roasted tomatoes. Toss them over fresh pasta, make a veggie wrap, use on crostini or homemade pizza or just eat them right out of the container as a snack.
Here’s what you do:
Put your oven temp to 225
Line a baking sheet with parchment paper
Slice your tomatoes in half and arrange on the baking sheets
Add some cloves of garlic, you don’t need to peel it
Drizzle with olive oil and salt and pepper
Roast in the oven for about 3 hours. Today I didn’t have time so I roasted for a little over 2 hrs then turned the oven off and left the tomatoes in there until I got home.
They turned out perfect!
You can vary this recipe in a lot of ways by adding fresh herbs or sprinkling with curry powder or fresh red pepper flakes.