Thursday, July 26, 2012

A Tumble of Tomatoes

My very sweet friends at Beyond the Green Door recently stopped by and brought us a package of their garden bounty - fresh Roma tomatoes.

A couple of months ago, I saw David Lebovitz's recipe for Oven-Roasted Tomatoes. They looked great, but I don't grow tomatoes, and they're rather expensive at the market. So I hadn't tried them yet. This garden gift gave me the opportunity to roast my own.

I loosely followed David's directions, omitting the herbs and pepper and increasing the garlic.

I sliced the tomatoes in half, cored them, and tossed them with some good olive oil, sea salt, and lots of sliced garlic.

Then I lay them neatly cut-side down.

I baked them for over two hours, and ended up with this: A tangy-sweet and deeply flavored pan of tomatoes.

They were great on their own, with simple bread and butter, and on sandwiches with baked tofu.

Thanks, guys. 


Anonymous said...

You are quite welcome! So glad you enjoyed them! Love the recipe and will need to try it. What was the oven temperature?

Christine said...

The oven temperature was 325.

Anonymous said...

Thanks!! :-)