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FOUR SEASONS BREEZE | AUGUST 2020 17 INGREDIENTS • 10 medium tomatoes, halved • Sea salt and pepper • 6 Tablespoons extra virgin olive oil • 2 cloves garlic, crushed • 2 teaspoons dried herbs or 2 Tablespoons fresh herbs- (Italian seasoning blend, herbs de provence, basil and thyme or any mixture of your choice) • Preheat oven to 250 degrees. • Line two 13" x 9" or one 17" x 11" rimmed baking sheet with parchment paper. • Arrange the cut tomatoes, cut side up on the lined tray. Sprinkle with salt and pepper, set aside. In a small bowl, mix together the garlic, herbs and olive oil. Spoon about a teaspoon of mixture over each tomato. If there is any left, evenly distribute over the tomatoes. • Bake in preheated oven for 4 to 6 hours. Cool tomatoes slightly before transferring them to a plate or storage container. If storing for later use, be sure to scrape up and pour all juices on the parchment paper into the container. If the juices do not cover the tomatoes add a little more olive oil. • Roasting Tips: Roasting times will vary depending on the size and juiciness of the tomatoes. I roasted mine until they were brown and puckered around the edges and the cavities had collapsed but still contained some liquid. I tried temperatures from 250° to 300°. I preferred 250° to 275° as the tomatoes were denser and more caramelized. They can be cooked at a higher heat for less time, but the tomatoes don't thicken as much and are not as meaty. Smaller varieties, like grape tomatoes may take as little time as 90 minutes. Slow-Red Tomato Slow-Red Tomato By Irene Welker Slow roasting tomatoes will preserve summer's bounty for months. They will keep in the refrigerator for up to a month or in the freezer for several months. Slow roasting intensifies the flavor of tomatoes and gives them a meatier texture. This makes them perfect to use as a side dish for steak or fish; as a base for sauces; or as an add-in to sandwiches, salads, pizza, etc. I have provided a basic recipe and some variations. Feel free to adjust the ingredients to suit your taste. Any type of tomato may be slow roasted. If using elongated tomatoes such as Roma or grape, cut in half from stem to point. If using round tomatoes such as Celebrity or Better Boy, cut in half through the circumference. Contact me at irenewelker55@gmail.com to let me know how you liked the recipe and/or what you did to make it your own. DIRECTIONS VARIATIONS: • Balsamic Roasted Tomatoes: decrease olive oil by 2 Tbs and add 2 Tbs any flavor (fig, herb, aged dark, etc.) of a good quality Balsamic. Whisk the vinegar and oil to emulsify before adding the herbs and garlic. • Spicy Roasted Tomatoes: Add 2 or 3 whole or sliced hot peppers (hatch, jalapeno, habanero, etc.) to the baking sheet with the tomatoes. Slicing and seeding will result in less heat. If using whole, cut into smaller pieces after roasting and spoon over the top of the tomatoes. You may also add hotter spices to the olive oil/ herb mixture, such as Mexican paprika, onion, powder, hot chile powder, cumin, etc.

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