The garden is winding down from all it’s summer glory, and seems to be happily settling into it’s fall state. I think our greatest success this year was tomatoes, which is quite exciting, since we weren’t even sure if we could grow them well here at all. There are still tomatoes on the vine, and quite a lot of them inside waiting for processing. I didn’t do any sauce making or canning though, and the reason is, I discovered slow roasting. OH my.
Many of you are pretty savvy in the kitchen, but in case you haven’t discovered slow roasted tomatoes yet, it is so simple, and takes any savory meal to the next level. I have made sure we have a glass container full of them, in the fridge at all times, for the last month or so.
Slice your tomatoes in half if they are smallish (or leave them whole if they are really small cherry tomatoes), or cut them into sections if they are large. Brush every side with olive oil and lay them out on a bake pan. Each tomato should touch the surface of the pan. Sprinkle them lightly with sea salt and then put them in the oven at 200 degrees, for anywhere from 4-12 hours, depending on the size and juiciness of your tomatoes, and the way that you prefer them. With tomato sections the size you see here, roasting on glass, I tend to leave them on for about 12 hours. I think that with a metal pan your bake time might decrease. I hope you try it. Enjoy!
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