I had to do something with the tomatoes I scored so I opted to roast them using this recipe.
You cut the tomatoes in half, drizzle with olive oil, sprinkle salt and pepper and herbs and slow roast at 275 for 5 hours. Since my oven is a sentient being with a stubborn streak I kept a close eye on mine and ended up turning the oven to 200 after three hours and then off an hour after that.
The house smelled amazing. At least I thought so. I asked Bob and he said: Smells like tomatoes.
They aren’t kidding about the parchment. I wasn’t very thorough and I had some scrubbing to do around the edges of the pans.
Very delicious. I ate a ton from the tray and now I’m sorta full right before dinner.
Diced onion and garlic are also good to add to these, and a little balsamic vinegar can give it extra zing. Freeze the roasted tomatoes and you’ll enjoy August in February.