What will we do when fresh, juicy tomatoes are just a distant memory from summer?
Eat more roasted tomatoes!
There is nothing worse than an out-of-season, shipped halfway across the world, mealy and tasteless tomato. Roasting tomatoes lets you enjoy them long past the end of the season. Plus: this recipe is SUPER easy. And, although you might not have thought it was possible, makes fresh New York tomatoes even tastier.
featuring local New York tomatoes from Roxbury Farm
Preheat the oven to 225F.
Slice as many tomatoes as you possibly can into 1/2" wedges (or cut cherry tomatoes in half).
Toss with a generous splash of olive oil, salt, pepper, and some crushed rosemary.
Place in a large casserole dish in one layer, and let cook for 5-6 hours or until the tomatoes have lost most of their liquid. They should be bright red, extra sweet, and still a little juicy.
Eat them right out of the bowl. Or mixed with pasta. Or in a salad. Or on one of the best sandwiches ever with a smear of pesto, a little chevre, and a few slices of roasted eggplant.
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