Saturday, January 21, 2012
Slow-Roasted Tomatoes II
When the weather takes a sudden turn for the snowy and/or single digits, what better than a recipe that has the oven on for three hours?
Last week's Roma tomatoes needed some sexing up (ours also wound up in the fridge, to add injury to not-very-good-winter-tomatoes).
We've made these slow-roasted tomatoes (from Dorie Greenspan's book) before: slice; sprinkle with salt, pepper, rosemary, and olive oil; 225 degree oven for three hours.
This time we served them over pasta with greens and cream sauce.