Tuesday, September 15, 2009

Tomatoes, ready to roast


Heirloom Tomatoes on a bed of sliced onions. A little salt and pepper, some minced garlic and a bit of olive oil.
Roast until all liquid is gone. About an hour or so at about 400*.
Use, or freeze and use in the winter. Great on pizza, in sauce, bruschetta.... yum!
In the pan are: orange paste, orange globe, Marvel Stripe, black krim, Brandywine, 4th of July, and a yellow mystery tomato.

1 comment:

Norine said...

And you claim you don't cook...