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Roasting tomatoes

Well, it is fall and we’ve definitely moved beyond peak tomato season.  What do you do if you are a tomato addict like me?  Concentrate those flavors by roasting.  This simple technique transforms ho-hum tomatoes into rich, velvety tomatoes for soups, sauces, sandwiches – heck anything.

Like roasting most veggies – tomatoes are really no different except I like to cook them southern style – low and slow.  I feel like the longer they sit in the oven, the more liquid cooks down, and the more concentrated the flavor.  For tomatoes, roasting is less about the char and caramelizing, but more about reducing liquid for a more tomato flavor.

For this simple recipe, preheat your oven to 300 degrees. Slice roma tomatoes in half and place skin-side down on a sheet pan and drizzle with olive oil. Then season with salt and pepper.  Let those tomatoes hang out in the oven for an hour and a half at 300 degrees.

I know it takes a while, but just let that tomato aroma travel through the house.  To me it is just as good as cookies baking.  Maybe I should suggest to realtors nation wide – this housing slump would be over in no time. :)

Tomorrow, I’ll post what I did with these beautiful tomatoes. Hint – It’s perfect for a cold rainy day.