Sunday, September 5, 2010

Slow Roasted Tomatoes

Is anyone overloaded with tomatoes from their garden?  I did not get the pleasure of having a garden this year.  There was just too many other projects going on and we never got around to it.  I was really quite sad, but God has really blessed me!  He really does care about the details.  I've had 2 people pour out their generosity on us.  I've been blessed with tomatoes among other garden veggies and I'm so very grateful!!  I am getting to enjoy fresh tomatoes as well as make sauce and even freeze some because of them.  There is nothing like a home grown tomato and I LOVE them, they are truly a favorite!  I'm thinking maybe I won't do a garden next year either, it's worked out quite well for me this year.  :-)  Only kidding, I will do another one, hopefully next year, and I will remember the generosity poured on me and will 'pay it forward'.  Feel free to keep me accountable to that!  Now, if you have lots of tomatoes and want another idea, here you go!
These are super delicious!

about 20 Roma tomatoes (really, you can use any, I used Roma this time)
1 Tbs Olive oil

Preheat oven to 200.  Cut the stem end off of the tomatos and slice them in half length wise.  In a bowl, toss with the olive oil.  Lay out on a large rimmed baking sheet and sprinkle with Salt and Coriander.  A pinch of salt should cover about 4-6 tomatoes.  Place in the oven for 4-6 hours, or more if you wish.  The inside should still be juicy.  Serve at room temp.  Store in a container in the fridge.  They are great alone, or put them on your salads, serve it in pasta, put some fresh shaved parmesan on top with some basil, olive oil, and balsamic vinegar, the possibilities are endless.  The flavor is oh so yummy!  I can't describe it, you'll just have to try it.