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Thursday, November 5, 2009

Roasted Tomatoes

Roasting tomatoes concentrates their natural flavors and gives them a buttery rick texture. You can toss your roasted tomatoes in pastas, use on pizza, or serve with chicken or beef.

Preheat oven to 400F. Slice and core tomatoes. Place on a baking sheet lined with parchment paper.

Drizzle with EVOO, sprinkle salt and pepper and sliced garlic. I also added basil... you can be creative :)

Bake 30 - 60 minutes until juices have evaporated. Store in plastic zip lock bags in your refrigerator or freezer for future use. You can also slow roast tomatoes for 3-4 hours.

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