Friday, September 2, 2011

Roasting Tomatoes from the Garden

Picked lots of stuff from the garden Wednesday, including 4 kinds of tomatoes.  I love the brown ones and the heirloom particularly. First put some light oil in the pan. I slice each tomato in about 3 slices, drizzle with olive oil, and salt and pepper. They go in the oven for 1.5-2 hours at 350.  I store them in a baggie or make a paste with roasted peppers.  This can be added to sauces or made into soup. Love it.

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