Slow Roasted Tomatoes
Vine ripened tomatoes, washed
Preheat oven to 275 degrees. Line a baking sheet with parchment paper. Cut the tomatoes in half horizontally. Rub with a tiny bit of olive oil and sprinkle with salt. Bake seed side up for 3-5 hours, or until they look nearly sun dried. Store in a jar with olive oil in the fridge. Or place in freezer safe bags and freeze up to six months!
**These slow roasted tomatoes are incredibly flavorful and amp up just about any recipe. Puree into soup, add to sandwiches and salads. Add to pasta salads hot or cold or simply serve with some good crusty bread and your favorite cheese. Make these once and I promise you will make them over and over again