I cannot even begin to explain how slow roasted tomatoes have transformed my life.
Maybe you think I am exaggerating about these gorgeous, tiny packages of sweetness.
But I speak the truth. Because these
delightful bursts of brilliance are turning things around for me.
Dare I say it? They are replacing and satisfying my chronic, bizarre craving for Fritos with red wine. (A low brow habit, I agree. But there is something about those salty, crunchy Fritos I adore. But now … these tomatoes. They saved me.)
Slow Roasted Tomatoes
Wash and pat dry tomatoes. (I used Champagne tomatoes.) Slice in half and place on baking sheet, seed side up. Dribble extra virgin olive oil on tomatoes. Sprinkle with kosher salt (and a tiny touch of sugar, if desired). Bake at 200 degrees for 2 hours or more.
Now, I have also found these gems are equally wonderful with other things. Yesterday, I added them to a chicken sandwich. Mmmm. And the morning before, on baked eggs. (I am food jagging the eggs right now. Gracious!)
The tomatoes are so sweet baked again over the eggs. The good news is these tomatoes are guilt-free. And they are addicting. Anything guilt-free & addictive = completely wonderful in my book.
But I am wondering … how else should I use them? Do tell!