October 2, 2013 § 54 Comments
We are finally enjoying red, ripe and juicy roma tomatoes from the garden. I am still so puzzled as to why my tomatoes have taken so long when friends of mine living in the same city are at least 30 days on the other side of their harvest. All I can say is I am happy to have them!
And still more to come!
I have been wanting to slow roast tomatoes for weeks and after bringing in a dozen or so roma’s I knew exactly what I was going to do. No doubt these were going to be good, however, after the first bite I was completely smitten. I had to stop myself because I was going to finish off the whole lot and never mention a word to my family I had roasted them. The aroma in the house was a dead give away and coming to my senses I knew I had to share.
Crispy sage is such a lovely delicacy. I added several large sage leaves to the roasting pan, along with thyme, greek basil and thinly sliced garlic. We enjoyed the tomatoes alone as a side, however, I can imagine how perfect they would be tossed in spaghetti. Of course I thought that, how many pasta recipes can one blog have? I’m up to 18 and I have only had this blog for 7 months!
I n g r e d i e n t s
- 6 or 7 tomatoes, sliced in half
- 1/4 cup olive oil
- several whole sage leaves
- 4 or 5 sprigs of fresh thyme
- large sprig of basil, chopped
- 3 or 4 garlic cloves, thinly sliced
- sea salt
M e t h o d
Preheat oven 325°F. Drizzle olive oil onto parchment lined baking sheet. Sprinkle the herbs about and toss around with a spatula. Add the sliced tomatoes and garlic and continue to toss around until well coated. Evenly space the tomatoes about the pan, cut side down, sprinkle with salt and roast for one hour.