Roasted Tomatoes

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  • Tomatoes (6-8 large or 15-20 small)

  • 2T dried Italian herbs (basil, oregano, rosemary, etc)

  • 2T olive oil

  • 2T balsamic vinegar

  • 2t lemon juice

  • Optional: Fennel, Red/Orange Peppers, 2-3 garlic cloves

 

Preheat oven to 250* Cut tomatoes into 1/4” slices and stir together with pinch of salt, black pepper, olive oil, balsamic vinegar, lemon juice and Italian herbs. Cover baking sheet with parchment paper and lay slices on top. Roast in oven for 1 hour. Wait until completely cool

Option 1: Eat Whole

Layer tomatoes into a mason jar and fill jar with olive oil. Tomatoes can keep in the fridge up to two weeks. If oil has solidified in the fridge leave at room temperature for 10 minutes. Tomato oil can be used in dressings and sauces after tomatoes are eaten

Option 2: Make Soup

Once completely cool add to blender, (with fennel, and red peppers) and puree until desired consistency. Add water to thin