Oven Roasted Tomatoes

Yesterday I wrote about the delicious sage polenta with fresh corn. Mmmm, it was so good we could have eaten it by itself, but we didn't stop there. We topped it with some sauteed chicken breast and a quick sauce of garlic and oven roasted tomatoes. Sun dried tomatoes or oven roasted tomatoes are like nature's candy. They have a really intense sweet and tangy flavor, and pretty much improve anything they accompany.

We got two pints of cherry tomatoes in our farm share last Saturday. I was worried we wouldn't eat them all up in a week, and the weather had cooled for a couple of days. I decided take advantage the cooler temperatures and roast one of the pints. Here are some photos of the process:


One pint of tomatoes awaiting their fate.


I covered a cookie sheet in foil to help prevent sticking. Drizzled it with olive oil. The tomatoes were sliced in half and spread out on the cookie sheet.


The tomatoes cooked for about 3.5 hours at 200 degrees. I stirred them after the first and second hour, and then every 30 minutes. (I became a little neurotic that my precious roasted tomatoes would burn.)


I put the roasted tomatoes in a glass, and had to take a photo by the other pint of tomatoes next to them to show how much they shrank.

This post is part of Simple Life Thursday at A Little Bit of Spain in Iowa.

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