Oven Roasted Tomatoes
From the Honeymoon Kitchen
It is officially Fall in Chicago. That’s probably a false statement, considering Midwestern weather loves to throw us for a loop on a regular basis, and next week it will probably be 90 degrees, but this weekend has been decidedly Fall. And in honor of the weekend chill, I wanted to post the pumpkin pie spice Larabar recipe I just made. But here’s the catch. I am so above and beyond lazy right now that I can’t bring myself to transfer the picture from my camera to my computer. The camera is about 4 feet from me right now, but I’m just that lazy. And by lazy I mean hungover, because it wouldn’t be Fall without Bears game day-drinking. Day drinking always seems like a good idea until the evening hangover sets in. You can try to nap it out, but inevitably you wake up and have to attempt to get dinner on the table before passing out for good around 9pm. So what all this means to you is that pumpkin pie Larabars will have to wait, because this tomato picture was already on my computer. Lucky for you these tomatoes are amazing. They are the perfect topping to a grilled Italian sausage, especially if that sausage is eaten while the Bears are winning. Happy Fall.
- 4 Roma tomatoes, cut into 8 vertical wedges each
- 4 large garlic cloves, very roughly chopped (you want pretty big pieces)
- olive oil to lightly coat (not drown) the tomatoes
- 1 Tbsp fresh thyme (or 1 tsp dried)
- 1 Tbsp fresh oregano (or 1 tsp dried)
- 1 Tbsp parsley (or 1 tsp dried)
- 1 Tbsp basil (or 1 tsp dried)
- 1 Tbsp rosemary (or 1 tsp dried)
- 2 big pinches of salt
- a few shakes of crushed red pepper, depending on how spicy you like it
- Preheat oven to 225 degrees.
- Place tomatoes and garlic on a parchment lined baking sheet. Drizzle with oil until lightly coated.
- Sprinkle with herbs, salt and red pepper. Toss gently to combine.
- Bake for 3 hours.
- Enjoy warm, or at room temperature.
Makes 32 wedges.