At work we talk about effort in, in relation to, results out.  In terms of a recipe, this is short and simple.  But the results are spectacular.  I never tire of the recipes you can make with a deliciously slooow roasted, sweet and intense tomato.  The key is long and low in the oven.  It’s 5 minutes before bed, and then a quick pasta for dinner the next day.  Or a deep rich tomato soup.  It’s totally up to you.

roasted-tomatoes

Ingredients:

2 lbs on the vine campari tomatoes, ripe
1 head (yes head) garlic, cloves peeled
2 Tbsp extra virgin olive oil
pinch of salt
fresh cracked black pepper

Directions:

  1. Preheat oven to 150-160 F
  2. Wash and halve tomatoes
  3. Arrange halves, face up in a Pyrex casserole dish
  4. Spread garlic cloves amongst tomatoes
  5. Drizzle olive oil over
  6. Season with salt and pepper
  7. Place tomatoes in oven and roast for 10-12 hours, checking every few hours.

Toss with freshly cooked pasta, fresh basil and feta.  A meal in minutes….errr…hours?

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