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| Just before gettin them in the oven...makes the house smell fresh and wonderful! |
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| These are the beauties from the Walker's...I don't roast those green ones, they will ripen on my counter top in a few days |
We've been blessed with tomatoes here in Cross County from the Walker's, who live right down the road from me. I buy tomatoes for $5, look at all of them! When I have too many at one time, I'll slow roast them in the oven. I use them for breakfast with egg whites and tobasco. It's delish, quick and super low-fat. I also use them on sandwiches (after you get the water out) and it adds a fresh component to any sandwich. Here's how I roast them:
8 tomatoes, cut in half and seeded
Equal amounts of sugar, salt and fresh ground pepper
Dash of Olive Oil
Get tomatoes on a jelly roll pan. Add seasonings then the olive oil. Roast for 2 hours on 200 degrees. Let cool and store. There will be a ton of water in the pan even though you've seeded them. Tomatoes are 93% water, isn't nature amazing?! These tomatoes will keep refrigerated for a week. Enjoy! :)
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