It’s that time of year when the tomatoes are plentiful, and ripe, and juicy and well, need I say more? I am one of those people, who by December is sick of the hard, grainy, ugly tomatoes at the grocery store. By March I am counting the days until I can bite into a big, juicy, bursting‐with‐freshness tomato.
Since a farmer’s market is just down the road from me….and the weather seems to have turned to Indian summer in the last week, its time to slow roast those babies for winter soups and sauces.
For these, you may use Romas, or grape, or, seriously, those big juicy red tomatoes we all love.
- Tomatoes As many or as few as you like. They cook down though, so plan accordingly.
- Whole head of garlic (depending on how many pounds you are planning to roast), cloves bruised, and peeled, and chopped.
- Olive oil or coconut oil
- Herbs [I used Thai basil from my garden]. Chiffonade the herbs, if fresh. [You could use Rosemary or thyme.]
- Freshly ground sea salt, and pepper.
- Large cookie sheets
- Preheat oven to 225.
- After washing the tomatoes in a big sink full of water and 1 cup of vinegar, dry them on a towel. I cut mine into wedges a little smaller than 1⁄4 wedges, because I used the big fat, juicy tomatoes. If you use these, you will have more water to cook off, hence the smaller wedges.
- On a foil lined cookie sheet, lay wedges 1 layer deep.
- Sprinkle all of those wonderful garlic pieces over the top, the herbs, and drizzle with EVO. I even put little chunks of coconut oil on mine because it’s such a healthy fat.
- Grind sea salt and pepper over the tops.
- Pop into the low temperature oven for approximately 3 hours (or more – you should check the water content in the pan. Just remember a lot of what you see might just be the olive oil you drizzled over the top.)
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