Monday, October 17, 2011

Slow-Roasted Tomatoes

I think the Early Girl bounty is just about finished, so Louise and I hit the farmer's market yesterday to load up. She made a savory jam, while I decided to slow-roast mine.

Here they are drizzled with olive oil, basil, oregano, thyme, salt and pepper and ready to go in the oven - at 200 degrees for 10 hours! Yes, 10 hours! Needless to say, I forgot to take a photo when I popped those babies out at 11 p.m. and stuck them in the freezer. They looked (and smelled!) delicious.

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