Oven Roasted Tomatoes

You seriously wish you had smell-o-vision at this moment.

My cherry plum tomato plants decided to give up their harvest in one fell swoop.  Following along Kalyn's idea I roasted away.

Cut in half, tossed with EVOO, fresh rosemary and oregano and roasted in a low, low oven for 5 hours, skins pulled off, these are officially tomato candy, tomato leather, tomato heaven, essence of tomato.  Frozen for later delectation when the winds blow and the snow is knee high to a beagle's ear.

I urge you to try it.

Comments

[Kalyn]

Are they not just the best thing you've ever tasted? I haven't gotten enough tomatoes to roast any yet this year, but soon!

[Jen]

I get ooodles of tomatoes from my boss each year -- last year, I turned the last 10 lbs of them into tomato and roasted garlic soup. I think this year I'll still make the soup, but will also dedicate some of 'em to what you've done here. 'Cause that sounds just delicious.

[Becki]

You kitchen goddess, you. They look mouthwatering. I will try it with that abundance of Roma tomatoes advancing on my house.

[Justin]

I love it when the garden gives you an ultimatum like that, it forces you to move beyond raw applications (which is primarily what I use garden tomatoes for) and actually cook them into a gooey, caramelized, sugary treat. Just stumbled upon your blog, and love it. I also love that you actually update (many food blogs I find are bi-monthly reads). Though, not to offend, I'm not a big fan of the color scheme. Doesn't matter though, you've found a new reader in me.

[Amy]

Excellent idea. We're having the same voluptuous harvest issue.

[Yorkshiresoul]

I love roasted tomatoes, served with roasted fine beans, fresh rosemary, black papper, sea salt and plenty of olive oil.