Slow Roasted Tomatoes
The first time I tried tomatoes for breakfast was in Italy. I fell in love with my new breakfast favorite. The tomatoes are served freshly sliced, or oven roasted. You can add them to a breakfast sandwich or eat them on their own. As I thought about this, it makes sense to eat tomatoes for breakfast, while its botanically a fruit, for culinary purposes we think of a tomato as a vegetable. Either way they are delicious. Tomatoes contain lycopene which is thought to have beneficial health effects. There are so many varieties of tomatoes but today I am going to tell you about Italian plum tomatoes. When you purchase tomatoes, think first about when you plan on having them in a meal, this will depend on how ripe you should buy your tomatoes. Tomatoes should be allowed to ripen on the kitchen counter, not in a refrigerator. When you put a tomato in a refrigerator, it changes the texture and the flavor of the fruit. The shelf life of a tomato is 3-4 days, so be sure to use it within this time frame.
Slow roasting is one of the best uses for winter tomatoes because it intensifies their sweetness.
Just a sprinkle of sugar
1 Tablespoon extra virgin olive oil
Tiny pinch of basil
Tiny pinch of dried oregano
Freshly ground pepper
Plum Tomatoes: Buy 12, so you can use these tomatoes in a sauce or for breakfast or in a panini. Cut the tomatoes in half lengthwise.
Preheat your oven to 200*. Combine the first 7 ingredients in a large bowl, tossing gently to coat. Arrange tomatoes, cut side up, on a baking sheet coated with cooking spray. Roast at 200* for 5 hours.
You can use these tomatoes on an English Muffin for breakfast and maybe add a little of your favorite cheese. You can now put these extra tomatoes in your refrigerator for up to 4 days. Be sure to wrap them well.