What?! A tomato recipe now?!

I have to admit, this is sneaky.  I am missing my garden tomatoes. And all that is available are tasteless tomatoes from the grocery store.  I found this recipe (from Cooking Light, November 2012) that takes those “plastic” tomatoes and turns them into a flavor-filled transporter that takes you back to summer and the richness of garden tomatoes.

I tried the tomatoes before I cooked them, they were truly the bland, flavorless tomato-wannabe that you would expect.  After they were cooked, I could have eaten the entire 4 pounds worth!

These tomatoes can be eaten “as is” as a side dish or used to make a sauce for pasta.  To make the sauce, add some olive oil and puree.  If you want the sauce thinner, add chicken stock or water, and perhaps a splash of red wine, and simmer to desired consistency.

Slow-Roasted Tomatoes

from Cooking Light, November 2012

1 Tbsp sugar

1 Tbsp olive oil

1/2 tsp Kosher salt

1/2 tsp dried basil (from the garden)

1/2 tsp dried oregano (from the garden)

1/4 tsp freshly ground black pepper

4 pounds plum tomatoes, halved lengthwise

Cooking spray

Directions

Preheat oven to 200F.

Combine sugar, olive oil, salt, basil, oregano, pepper and tomatoes in a large bowl, tossing gently to coat tomatoes.

Arrange tomatoes, cut sides up, on a baking sheet coated with cooking spray.

Roast at 200F for 7 1/2 hours.

Enjoy!

Serves 8.