Garden Fresh Roasted Vegetables
Slow Roasted Tomatoes by: Annette Junck
Roma Tomatoes (sliced with skins left on)
Salt and pepper
1. Preheat oven to 225 degrees.
2. Line (2) rimmed baking sheets with parchment paper.
3. Rinse tomatoes and cut them in half crosswise and arrange, cut side up, on prepared baking sheets. Quarter tomatoes or cut in sixths.
4. Drizzle tomatoes with olive oil. Sprinkle with fresh herbs with salt and pepper to taste.
Roast for 3 hours, until tomatoes are soft and shriveled. Rotate the sheets every 45 minutes or so, to cook the tomatoes evenly.
Cool tomatoes and put in freezer.
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