Once a month I get together with 10 or so brilliant, witty and beautiful womem to discuss a book that we’ve read. We all bring wine and or an appetizer and some of the most delicious desserts I’ve ever tasted. This month it’s at my house so I’m serving an olive plate and roma tomatoes. I baked the tomatoes slowly for hours and then added some buffalo mozzerella and fresh basil. This is a good recipe for store bought tomatoes that don’t always have a lot of flavor. It’s kind of like making them into sun dried tomatoes but in the oven.
- 10 roma tomatoes, cut in half
- Olive oil, about 2 tablespoons
- 1/4 pound of fresh buffallo mozzerella
Bake for 3 hours at 325 degrees or a little longer depending on your oven. You want the tomatoes to collapse and be all gushy. Let them cool and sprinkle with salt and pepper. You could then use oregano, or fresh basil or thyme. I like dried oregano because that is the way my mom and Aunt Angie would eat garden tomatoes in New York and the taste has stayed with me. FYI–I tried to lessen the three hour cooking process by turning on the confection oven and it dried the tomatoes out and made them like sun-dried. So if you want them to be like that; then go for the confection oven.