Wednesday, October 15, 2008

Slow Roasted Tomatoes and Fall

            I find it hard to believe fall  is  here again.             
Where has the time gone? Getting the new store up and running has been a chore, to say the least. Anyway, I have been  cooking, but not much, and thought I would share this recipe.
 I just returned  from visiting my sister in Erie, PA... She has an abundance of tomatoes still growing. We popped some into the oven and devoured them as fast as they came out. Not only were the tomatoes delicious, but the colors that surrounded her garden and neighborhood were spectacular. I have to share some other pictures!

Serves six.
6 tomatoes, sliced in half.
1 T. of balsamic vinegar on each half.
1 t. of honey on each half.
1 T. of olive oil on each half.
2 garlic cloves, sliced very thin.
salt and pepper to taste.

Preheat the oven to 300 degrees. Place the tomato halves cut- side up on baking dish or tray. Place a slice of garlic on each tomato and then drizzle with the honey, oil and vinegar.   Salt and pepper to taste . Roast until lightly browned. This may take an hour. Drizzle with a bit more oil and vinegar before serving.  Serve  the tomatoes chilled or at room temperature.