Cookin' Food

Stacey here… this Family Cook Book was originally collected and printed several years ago. I gave the collection as Christmas gifts. The ever increasing family and friends asking for copies, as well as, more and more new recipes being shared, has sent me fleeing to the web as a family resource. My family tree and all of our connecting branches, have a long love of food and recipes. If you have stumbled upon us by accident, you are welcome to use a recipe. Our recipes have been collected over many years from many different sources - I strive to give credit where credit is due.

Sunday, November 17, 2013

Oven-Roasted Tomatoes

These are great by themselves or on top of a salad.  They make a special treat in sandwich.  Make them in big batches and store in an air-tight container in the refrigerator for up to 3 weeks.

 
Roma (or other small) Tomatoes, halved
Garlic Powder
Basil, dried
Oregano, dried
Black Pepper (or Cayenne)
Salt
Sugar

 
Place a wire rack on top of a cookie sheets covered with foil or baking parchment.  Place tomatoes (cut end up) in a single layer on rack.  Sprinkle with sugar and salt, then liberally with garlic powder, basil, oregano, and pepper.  Place in an 275° oven and allow to slowly roast until tomatoes are dried (resemble a dried apricot), this can take anywhere from 1 to 5 hours or more depending on tomato thickness.
Posted by at
Labels: , ,

No comments:

Post a Comment

Subscribe to: Post Comments (Atom)