To continue our celebration of summer, the recipes in August are centered on tomatoes. Check back on Friday September 7 for a recipe with fish!
Slow-Roasted Tomatoes
Jan Bulla-Baker
Bloomington Cooking School
6 Roma tomatoes, halved lengthwise or sliced
2 tablespoons olive oil
1/2 teaspoon dried thyme, or 2 tsp. fresh thyme
coarse salt
ground pepper
1) Preheat oven to 325 degrees. Place tomatoes cut side up on baking sheet lined with parchment paper. (If large tomatoes, use large slices.)
2) Drizzle with oil and sprinkle with seasonings.
3) Roast until tomatoes begin to collapse, brushing with juices once in a while. Roast for 90 minutes or more.
4) Serve alone or with crackers.
