Holy Tomato, Batman!

I love all tomatoes- heirloom, campari, roma, cherry, grape, green, red, deep garnet. I love them stewed, sundried, breaded and fried. I love them in salads, soaked in balsamic, on sandwiches, in soups or simply solo and salted! There is no fruit I love more than a ripe, slightly sweet tomato!

I recently read a recipe (on the Wednesday Chef) about slow roasted tomatoes. To think of the marvelousness! My very favorite fruit sliced into halves and roasted for hours until the flavor is bursting at the shriveled seams! It's genius! I gave it a try. I bought 2 dozen campari tomatoes that were about the size of racquet balls.

I washed them and then sliced them into halves. Once halved I placed them skin side down on a baking sheet lined with foil, brushed each tomato lightly with extra virgin olive oil and sprinkled each tomato half with kosher salt and ground coriander. The oven was set at 300 degrees and I roasted them for 2.5 hours.



The result- robust, saturated tomato brilliance in perfectly bite sized proportions! I am in heaven! Tomorrow night they will be tossed in angel hair pasta with fresh basil and parmesan... MMMmmm Mmmmmm Good. If you love tomatoes like I do, you have to try this!

For more Wednesday Chef recipes, check out her blog at:
http://wednesdaychef.typepad.com/