Tuesday, August 16, 2011

What To Do With a Your Surplus of Summer Tomotoes

Sorry to be a little slow to post this week. Today was the first day of school, so as a teacher, life's been a bit busy lately. I'm still here, but just a little scattered.

So, tomatoes.

My wonderful mother-in-law dropped off some of her surplus of garden tomatoes the other day. They're great in salads and sandwiches, but there's only so much you can do with sliced tomatoes. So I decided to roast them in the oven because I've heard they're delicious.

And they are.

Roasted Tomatoes

1. Slice the tomatoes. If they are the grape or cherry tomato variety, cutting them in half or quarters would work. The larger tomatoes should be sliced 1/4" thick.
2. Spread parchment paper on a baking sheet and lay out the tomatoes.
3. Drizzle olive oil over the tomatoes. You could even sprinkle a little salt over them too. I did. Totally optional though.
4. Roast them in a 250 degree oven for about 2 hours. They should end up a little shriveled and crispy around the edges.

You can eat them off the pan. A little too easily.

Or you can pretend to be fancy and lay them on crackers and arrange them on a plate.

And try not to eat the whole thing . . .

(But maybe you didn't get to eat lunch and dinner won't be ready for another 40 minutes-- so you do.)

No guilt. None.


I'd love to hear what you have to say. All comments that are kind, helpful, and relevant are welcome.