Friday, June 15, 2012

slow-roasted tomatoes

Having a garden is simply wonderful! But one problem we are running into is an overproduction of certain vegetables and herbs, one being cherry tomatoes. Not wanting any to go to waste, I decided to roast some of them. Kind of like a sun-dried tomatoes ... only better! 

The process was as easy as it gets. 

I preheated the oven to 200 degrees.
Sliced the tomatoes in half.
Tossed in some fresh basil and rosemary from our garden along with chopped garlic.
Then drizzled some olive oil over the mix, enough to coat the tomatoes.
And popped them in the oven for a little over 3 hours. 
Simplicity at it's finest. 

Once they cooled down I put them in a jar with some more olive oil to help preserve them and stuck them in the fridge! I can't wait to try them on salad, pasta or even as a quick snack.


  1. Looks awesome! Love the new pictures!

  2. Thanks =) I am waiting for the 4th and that bump update of yours!