Wednesday, December 17, 2008

Roasted Tomatoes

This is a great way to use up those extra tomatoes that are getting a little too soft to eat.

Grease a rimmed baking sheet or casserole dish with olive oil.  Fill with halved or quartered tomatoes, and randomly place garlic cloves between them.  Drizzle with olive oil and sprinkle with salt, pepper, and rosemary.

Roast in the oven at 400˚ for about an hour.  After they have cooled, put them in ziploc bags or feezer containers and save them to add to soups, stews, pizzas, and more!

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