Oven Roasted Tomatoes

-from the kitchen of Mary, CSA member

This is gleaned from a hidden blurb in the cookbook Eating From the Ground Up, which was previously featured in the farm newsletter. This recipe is great for anyone who loves tomatoes, as well as those who want to preserve tomatoes but don’t have the storage space needed for canning.  


-Slice tomatoes into halves or quarters, depending on the tomato size.

-Place slices (skins, seeds, and all) on cookie sheet, skin side down.

-Drizzle with salt/pepper and olive oil. 

-Roast in 250 degree oven for about 3 hours, or until the tomatoes are no longer moist but have a bendy, leathery texture. 

-They’ll keep pretty indefinitely in the fridge, freezer, or packed in jars of olive oil. 

-Add to tomato sauces, enjoy on sandwiches, or put on pizza!

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