Wednesday, August 14, 2013

Time to start roasting tomatoes

The light is starting to change--have you noticed?

Though our temperatures are still quite warm, the light is starting to look a little more golden and fall is just around the corner. Maybe I took notice when rows of school stuff started to line the entrance of our grocery store and when zucchini started to show up mysteriously on our porch.

Summer is gone.

I happily wipe my sweaty brow and rejoice!

Because it means that it's time to start slow roasting all those tomatoes from your garden.

Condensed tomato flavor

Roasted tomatoes can be thrown into some couscous or other veggies for a side dish, pureed into a creamy roasted tomato soup, or my favorite, made into Slow Roasted Tomato Pesto.

It's easy peasy and your home will smell amazing!

Shrivel-y on the edges

Slow Roasted Tomatoes
(Adapted from A Homemade Life by Molly Wizenburg)

4 pounds of heirloom or Roma tomatoes
2 tbsp olive oil
Ground coriander

Preheat the oven to 200 degrees.

Wash tomatoes and cut in half and trim stem ends. Toss the tomatoes in olive oil and place on a baking sheet. Sprinkle a little salt and coriander on each tomato half.

Roast tomatoes for between 4 to 6 hours until edges are shriveled. The longer you can roast, the better! Store tomatoes in an airtight container, refrigerated for up to a week. Use them in your favorite roasted tomato recipe!



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