Wednesday, February 8, 2012

Tomatoes - slow roasted

Remember these from a few days ago?



Well, I turned them into these beauties...


Preheat oven to 100 degrees, cut tomatoes in half, place on a lined baking tray, season with freshly ground pepper and salt, drizzle with olive oil and place in the oven for about 2 and a half hours.

That's it


Delicious


They still turn out very moist and juicy, so if you want them to be a little "drier" then turn up the heat to about 150 degrees, but remember to check on them every hour, just to make sure they're OK.

I've also posted the recipe over here

6 comments:

  1. They look great Leslie. I've always meant to try these - sadly not enough tomatoes this year!

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    Replies
    1. Melissa, it's also a good way to cook up and use any tomatoes before they get past their best. Some bought tomatoes are pretty bland, but this really enhances and concentrates the flavour.

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  2. Yum, I can almost taste them. I bet they were delish.

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    Replies
    1. Sarah they were delish! MONT ate a few of them as a snack before I could put them on his plate for dinner. lol

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  3. Yum! How do you then use them, in salads? Can you store or do they need to be eaten straight away?

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    Replies
    1. Sarah, they can be stored in the fridge, but I'm not sure for how long as they never last long here. I served them warm with some chicken and green beans. Just re-heated them a little in the oven. I'm sure they'll last a few days in the fridge though and they are also nice in a salad I make with feta and basil. You also need some good crusty bread with them, like my no-knead bread.

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