Roasted Roma Tomatoes

I know some folks with sulfites issues have trouble with tomatoes, but it isn’t technically a sulfite issue, so I wanted to include it. Proceed with caution if you have multiple sensitivities!

  • 10 – 25 Roma tomatoes
  • Olive Oil
  • Sea Salt to taste

Cut tomatoes lengthwise in quarters. Arrange on a cookie sheet. drizzle with olive oil until well covered. Sprinkle with salt as desired. Roast at 425° for 30 minutes. Reduce temperature to 325° and bake for another hour. Loosen tomatoes from pan with a spatula. If the tomatoes are still fairly moist, bake for another 30 – 45 minutes until they start to dry out and caramelize slightly. Serve warm

This entry was posted in Dinner, Side Dishes, Tomato. Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>