Oven Roasted Tomatoes

Tis the season for Tomatoes.  In a couple of weeks, everyone's plants are going to be packed with those gorgeous red jewels.  An overabundance isn't a bad thing.  You can make chutney, tomato sauce, antipasto (the condiment), or roast them, just as I did.  This takes even the most bland tomato and turns it into a sweet little nugget.
I've popped these in my fridge drizzled with a little olive oil and they'll keep for about 5 days, if they last that long.  Pop them into a sandwich, toss them into pasta, place them along side some cheese on a cheese platter, pile them into a salad (roasted caprese) or whiz them into a soup.  Endless possibilities.  Today they got tucked into my husbands sandwich and tomorrow they'll probably make their way onto crostini, with either goat cheese or Ricotta and some fresh basil

Oven Roasted Tomatoes


Tomatoes (I used Roma aka Plum)
Olive Oil
Salt
Pinch of dried Oregano and/or Basil
Fresh Thyme springs

Pre-heat oven to 275 degrees.  Slice the tomatoes in half and place in a baking dish or on a baking sheet and drizzle with olive oil and sprinkle with a little salt, and herbs  Roast for 3-5 hours, checking after 3, or until most of the moisture is absorbed.  Store for up to 5 days in the fridge.