Slow roasting tomatoes: Simply Delicious!
Here is one way to enhance the taste of your tomatoes. Since we can get them quite cheap in bulk from the markets, I usually take those small tomatoes, wash and cut them into half.
Toss with fresh thai basil, dried oregano, salt, pepper and drizzle of extra virgin olive oil, then arrange them nicely on a tray like this. I usually put two trays in my oven and switch on the convection fan. Set heat to 110 degrees celcius.
This is 5-6 hours later. See them all shriveled up. They will have the strong taste almost similar to sun dried tomatoes. Hmm...
Just toss them with your cooked pasta and shrimp or crab meat and you got yourself a tasty tomato based dish. Bon Appetit!
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Beautiful! I'd love to make this soon. If you won't mind I'd love to guide foodista readers to your site.Just add your choice of Foodista widget at the end of this blog post and it's good to go.Thanks!
ReplyDeletePleasure is all mine Alisa :)
ReplyDeleteI've installed the widget. Hope to exchange more recipes with ya soon :)
Thanis
i found u.. xD
ReplyDeleteTomatoes is not really one of my favorites but you make it so tempting I couldn't wait to grab a bite. I will do this.
ReplyDeleteLove your and the recipe, keep it such kind of hard work.
ReplyDeleteIts looking so delicious! Will try this at home thanks for the share.
ReplyDeleteI just love pasta.. I'd make this asap. thanks for sharing.
ReplyDeleteI'm really interested on learning others recipes.Thank you for sharing this blog post.
ReplyDeleteWow, your blog is very informative for me, thanx for the info, will be back soon.
ReplyDeleteI couldn't wait to grab a bite. I will do this. thanx for the share.
ReplyDeleteLooks so yum and healthy..I love it..I wish I could try this one..
ReplyDeleteI have the oven on at 225 degrees , I have looked at many web-pages, and they don't say if the door is open or closed. I am wondering if they would dry out a bit more with the oven door open a smidge.
ReplyDeleteJillian - The oven door is closed ...
ReplyDeleteGreat post, i really like the way you written, thanx for the tips, looking forward.
ReplyDeleteMade this for our Family's Cinco de Mayo celebration. It was a major hit. I up'd the salt to 1 tsp and added another chili pepper.
ReplyDeletejust wondering... can these be kept? If yes, for how long please? Looks delicious....
ReplyDeleteMade this for our Family's Cinco de Mayo celebration. It was a major hit. I up'd the salt to 1 tsp and added another chili pepper.
ReplyDeleteExcellent post. I want to thank you for this informative read, I really appreciate sharing this great post. Keep up your work. Thanks for this very useful info you have provided us.
ReplyDeleteptc