Tuesday, November 9, 2010

Slow-Roasted Tomatoes

**found in cooking magazine (unknown)

Slow roasting is one of the best uses for winter tomatoes because it intensifies their sweetness.

1 tbsp. sugar
1 tbsp. extra-virgin olive oil
1/2 tsp. salt
1/2 tsp. dried basil
1/2 tsp. dried Oregano
1/4 tsp. freshly ground black pepper
4 pounds plum tomatoes, halved lengthwise (about 16 medium)
GF Cooking spray (try PAM, but not their baking spray.  Their baking spray is not gluten-free, all of their other ones are)**

1. Preheat oven to 200 degrees
2. Combine first 7 ingredients in a large bowl, tossing gently to coat.  Arrange tomatoes, cut side up, on a baking sheet coated with cooking spray.  Roast at 200 degree's for 7 1/2 hours.

Yield: 8 servings (serving size 2 tomato halves)

Slow Roasted Tomato Sauce

Process slow-roasted tomatoes until smooth; put through a food mill.  Heat 2 tsp. extra-virgin olive oil in a medium sauce pan over medium heat.  Add 1 large garlic clove, sliced; and cook garlic 2 minutes stirring constantly.  Stir in tomato puree.  Simmer, stirring occasionally, 1 hour.


xoxo Julie

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