Oven Roasted Tomatoes
Saying that this procedure of shape changing tomatoes is easy is like saying there is nothing better in summer than a fresh off the vine tomato, especially if you get to pick it yourself. So easy, this recipe can be done in your sleep. Great on their own or as a bit of awesomeness in salad…or when you find them in the freezer in May, with asparagus.
a) buy a bushel of plum or cherry tomatoes.
b) pre-heat oven to 525 for plum, 425 for cherry.
c) line one baking sheet with parchment paper....(only if pan is aluminum)
d) slice lengthwise and remove cores
e) place on baking sheet, skin side down
f) sprinkle with olive oil and kosher or sea salt. about 2 T of each
g) roast in middle of oven for 1 hour
g) turn off oven and go to bed
h) do not open oven till morning
i) eat several, place in jar for refrigeration or freeze in freezer bags.
Recipe complements of Chef Donna Fisher