Oven-Roasted Tomatoes

Tomato season is coming to a close so I’m a bit late with this entry.  However, I find vine-ripened tomatoes to be good all year.  This is one of my favorite savory simple side dishes: a juicy, rich, flavorful tomato that is good with salad, a sprinkle of balsamic and/or fresh mozzarella.  They’re also quite tasty by themselves!  I usually eat several straight out of the oven.

The best part is that they’re so easy.  Slice some vine tomatoes in half, toss to coat with a thin later of olive oil, sprinkle some salt on top, and cook unattended at 275 for 3 hours.

Really, does it get any easier than that?  So delicious!

About Jennifer Farley

Jennifer graduated from the Culinary Arts program at L’Academie de Cuisine in Maryland, and has worked professionally as a line cook, pastry chef, and cooking instructor. Her cookbook, The Gourmet Kitchen, was published in 2016 by Simon & Schuster.

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