As our summer days are now numbered, we can't let the season come to a close without preserving some of the beautiful flavors and colors for the colder months ahead. We love this simple recipe for using up our current bounty of tomatoes. They're perfect for freezing and busting out in the winter when you're craving a sweet remembrance of the warmer months. If you just can't wait to use them, try layering them with thin slices of roasted zucchini and eggplant for a summer vegetable strata, or eat them as is with a drizzle of balsamic. The possibilities are endless, just like the tomatoes.
Amazingly Sweet Slow-Roasted Tomatoes
adapted from the nytimes.com
2 pounds medium tomatoes, halved lengthwise
Coarse salt to taste
2 Tablespoons extra virgin olive oil
Preheat oven to 300 degrees. Place foil on a baking sheet and oil the foil. Place the tomatoes, cut side up, on the sheet. Sprinkle with coarse salt and drizzle with olive oil. Place the pan in the oven and roast the tomatoes for 2 hours. Remove from heat and allow to cool for about 30 minutes. From there, you can either place the tomatoes into Ziploc bags and freeze or use them immediately!