Slow Roasted Plum Tomatoes

Cut the tomatoes, place in a glass rimmed baking sheet, drizzle with olive oil, add fresh herbs, and roast for hours .  

Cut the tomatoes, place in a glass rimmed baking sheet, drizzle with olive oil, add fresh herbs, and roast for hours .  

The tomatoes literally melt in your mouth.

The tomatoes literally melt in your mouth.

Tomatoes on warm bread with fresh basil and a drizzle of olive oil.

Tomatoes on warm bread with fresh basil and a drizzle of olive oil.

What I should be doing: I really should be raking the leaves, (I think I will leave that for Gordy).

What I am doing:   Wondering what to do with a big bowl of plum tomatoes.

New love: Oven roasted tomatoes, you can add them to just about anything.

FYI:  I wish you were here because the house smells of garlic and rosemary.

BTW: The leaves still need to be raked, Gordy where are you?


Slow Roasted Plum Tomatoes

Ingredients:

  • 2 - 3 tablespoons olive oil
  • 2 cloves garlic, peeled and  cut in half
  • handful of fresh thyme 
  • a few spring of fresh rosemary
  • kosher salt and freshly cracked pepper
  • 1 pound tomatoes, any variety

Directions:

  1.  Preheat the oven to 325ºF
  2.  Pour olive oil into a baking dish.
  3. Cut tomatoes in half and place in the baking dish.
  4. Toss tomatoes with the olive oil, garlic, fresh herbs and salt and pepper.
  5. Arrange the tomatoes in a single layer, cut side up
  6.  Bake for about two hours, or until the tomatoes are soft and juicy but slightly wilted.

Cooks Notes:  I usually make a bit batch of these and freeze. During the winter I add them to stews, pasta and soups.

For adults only: Chocolate Espresso Covered Frozen Bananas

When Zach and Yale were little I made them all kinds of fun foods to eat.  It was not that they were picky eaters, they were the opposite but I just loved making everyday food fun so they dined on egg boats, egg in a hole, pancakes with happy faces, cookie cutter sandwiches and frozen banana treats. But now that they are older and their tastes have changed from sprinkles to hemp and chia (seeds). I think that Zach and Yale will approve.  You are never to old for a chocolate treat.


Ingredients:

  • 8 ounces of good quality dark chocolate 
  • 1 teaspoon instant espresso powder, (optional)
  • dash of sea salt
  • 1 teaspoon vanilla
  • 4 bananas
  • 8 wooden craft stick, I bought mine at the Dollar Store
  • 3/4 cup chopped nuts, (I like to use pecans or walnuts)
  • 2 tablespoons hemp hearts
  • 2 tablespoons chia seeds
  • 2 tablespoons coconut flakes 
  • dried fruit, chopped

Directions:

  1. Prepare a baking sheet with parchment paper or wax paper.
  2. Cut bananas in half and insert popsicle sticks, put the bananas on the lined baking sheet and freeze for 30 minutes.
  3. Melt chocolate in a double boiler, add salt, vanilla and espresso powder and stir well.
  4. Place chopped nuts, hemp, chia seeds, dried fruit and coconut in a shallow bowel.
  5. Dip the partially frozen bananas in the melted chocolate and then roll them in the crushed nut mixture.
  6. Place on the parchment lined baking sheet and place back in  freezer for at least 1 hour or until frozen.
  7. When frozen wrap in wax paper until ready to eat.

Have fun with these frozen bananas, you can use whatever nuts or dried fruit you like.  I have tried them with chopped dried cherries, apricots, sunflower seeds and oatmeal flakes.  For a really decadent treat dip the top of the bananas in peanut or almond butter before dipping in chocolate. I like to take them out of the freezer for about 5 minutes before serving.

 Here is my inspiration from Rachael Ray.