I'm not sure what I'll end up doing with these (I have an eggplant, and some cheese in the fridge) tomorrow, but at least they are no longer sitting on my counter getting overripe.
Preheat oven to 225 degrees F. Cut tomatoes and arrange in a deep casserole dish. Sprinkle with salt, pepper, rosemary, thyme, marjoram, and any other spice you like. Drizzle a few tablespoons of olive oil over it, then let roast slowly until very soft. If you like, once they cool you can peel the skins right off. Sometimes I drain the cooking liquid, then thicken it to a sauce with a bit of flour in a saucepan. I really don't have any plans for this, but I have to think it would be perfectly lovely on toast for lunch.
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