What’s Cooking?

We are enjoying a slight break in the temperature and humidity so I’m in the kitchen this morning.  I’m trying out a new recipe (for me) from the Tasting Table website, slow-roasted tomatoes with garlic and herbs.  They are definitely slow roasted, 1 hour at 275 degrees and then 2-3 more hours at 175 degrees.  The smell was heavenly!






5 pounds of tomatoes, halved; 2 Tbsp sherry vinegar; 1/4 cup olive oil; 1 head of garlic with cloves peeled and slightly smashed; 1 1/2 tsp kosher salt, 1 tsp freshly ground black pepper; 5 sprigs of thyme, 1 sprig of rosemary.  Toss all the ingredients in a large bowl using your hands.  Arrange tomatoes on a parchment paper lined rimmed cooking sheet.  Place garlic and herbs around tomatoes and discard the remaining marinade.  Roast at 275 degrees for 1 hour, turn the baking sheet, lower the oven temperature to 175 degrees and continue roasting for 2-3 hours until skin cracks and the tomatoes are soft.  Cool on pan in oven.  Remove skins from tomatoes and put in a 1 quart jar, cover with extra virgin olive oil.  Refrigerate and use within 2 weeks.  Use in pizza, soups and stews, sauces, pasta, etc.  P.S.  I’m putting a little bag in the freezer to see how that works…allowing me to use these in the winter too!!

IMG_1212IMG_1214 Here they are after the first hour in the oven.  Below I have put them in clean jars..I used 2 wide-mouth pint jars…filled with olive oil and into the frig they go!  Can’t wait to use them tonight with some pasta…hmmm…maybe homemade and some fresh basil and Parmesan.  I suppose a glass of red wine is fitting too!


Try this when your tomatoes are ready to harvest!

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One Response to What’s Cooking?

  1. viperjock says:

    Looks delish, Miss Karen!!!

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