Tomato Harvest

The farmer's markets are full of tomatoes right now and I've made tomato soup and tomato sauce but one of my favorite things to do with fresh tomatoes is to roast them. If you have a lot of tomatoes that you want to put to use, try using them this way. I usually use Marcella Hazan's method - slow roasting them in the oven with garlic and chopped parsley. The slow roasting dries them out and concentrates their flavor. You can't believe how intense they taste. I love to eat them as a snack or serve them as a side dish at dinner but you can also put them on sandwiches and salads. It's a super easy method with amazing results.

All you need to make this dish are any kind of tomatoes (I used Early Girls in this post), garlic, parsley, olive oil and salt and pepper. Slice the tomatoes in half and place on a baking sheet. Chop some fresh parsley and and mince some garlic and combine. Sprinkle this mixture over the tomatoes, season with salt and pepper and pour some olive oil on the tomatoes. Place the baking sheet on the upper rack of the oven and back at 325 degrees. Marcella bakes hers for one hour. I like to bake mine for two hours. They should be a little blackened around the edges when they are done. Delicious!