Slow roasted tomatoes
For the past few weeks I’ve been enjoying fresh seasonal tomatoes as much as possible.This recipe from Gwyneth Paltrow’s cookbook is just another variation that can be used as a salad or sandwich topping. All that’s needed is tomatoes, salt and olive oil.
Directions: Cut tomatoes in half. Rub with a tiny bit of olive oil and sprinkle with salt. Bake at 275 degrees seed side up for 3-5 hours. Store in the fridge in an airtight container with a little olive oil for up to a week.
A handy souvenir
Dried up but still a little bit juicy
These can be used to make soup or salsa, plus added as a burger/sandwich topping, in quinoa or on a salad.
What would you do with slow roasted tomatoes?