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89d8076d c622 45db 845a fb2b31220d69  2016 10 25 22 02 22
Oaktowngirl
Oaktowngirl

Slow baked tomatoes...the last crop from our Sunday Farmer's Market. Ready for salads, soups and popping into your mouth for a snack.

Line baking pan with parchment, throw on the tomatoes and toss with sea salt and olive oil. Bake @ 300Degrees F for about 30 minutes or until the skins blister and soften. I turn off the oven and let them sit in there for another 30 minutes or so. Store them in a glass container in the refrigerator with the olive oil. They last for a month or so.

Oaktowngirl
Oaktowngirl
I use them in salads, but not on their own. Making a composed lobster salad tonight with these tomatoes, lettuce, pistachios and blue cheese. They are also great on toasted bread with pecorino. And, great to pop in your mouth for a sweet snack.
Chrissy Ng
Chrissy Ng
Do you eat this as salad