I have so many ripe ones I cant keep up with them.
A great way to use them up is to slow roast them in the oven. Roasted tomatoes can be used in soups, pasta , pizza, and salads.
It is so easy, as as they roast your whole house will smell like an Mama Rosa's Italian Kitchen!!
Slow Oven Roasted Tomatoes
- Small tomatoes such as Roma, Juliet or large cherry cut in half.
- salt and pepper
- olive oil
- dried oregano, basil or Italian blend
Liberally drizzle olive oil over top.
Scatter herbs , salt and pepper over top and toss lightly.
Roast in oven for about 4 to 5 hours.
Keep an eye on them. When they start to brown on the edges and shrivel they are done.
Cool and keep in fridge for a week or freeze for 8 months.