Don't you just love produce-left-in-the-office season in East Tennessee? A kind News Sentinel farmer left a load of Roma tomatoes in our office "please take" spot and I scooped them up. Along with a haul from Maryville's Horn of Plenty, Darren and I had a ton of beautiful tomatoes to eat up.
One of my most favorite ways to use up a bumper crop of tomatoes is the "aromatic slow-roasted tomatoes" recipe from Cooking Light, available on the My Recipes site. Basically, you toss tomatoes halves with oil, sugar and spices, then spread out on a baking sheet and roast at a low heat for several hours.
I'm not a super tomato lover --- I'm quite picky about them and have never been the "bite into raw one" type. Slow roasting chars and caramelizes the flesh and the sweet and sour pungency is soooo addicting. The first time Darren and I made this recipe, we stood in the kitchen and ate them one by one from the pan. This time, I made twice as many and I'm saving half to make a pasta sauce with roasted garlic.
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