Welcome to my cooking site. Please do not copy any picture/s from this web site without prior written consent from me.
Thursday, July 28, 2011
Slow Roasted Tomatoes
The weather was extremely hot last week. I abandon my garden the whole time and was only able to work in the garden on Tuesday. As I have expected the weeds are growing faster than the vegetables. But I am still lucky to have some ripened tomatoes, string beans, zucchini, onions, and beets. I was busy on the internet when honey asked for some roasted tomatoes. He thought the tomatoes from my garden look really beautiful and would be delicious if I roast them. I told him to turn the oven at 400 degree and cook them for 40 minutes. But he refused. He said I should do a slow roasting instead at 200 degree F for 3 to 4 hours.
Oh! Well, I must then find a nice and cool weather like today to turn my oven on for 3 hours. The herbs I use for this recipe are:
Ground black pepper
(Some recipe add fresh garlic)
Cut the tomato into half, lengthwise. Lay them closely in a baking sheet.
Sprinkle finely ground rosemary, black pepper, thyme and salt on the cut side up of the tomatoes.
Drizzle some olive oil.
Bake in the oven at 200 degree F for 3 hours.
Serve slow roasted tomatoes as side dish, condiment or as a snack.