Slow Roasted Tomatoes

Right about now tomatoes are flooding farmers' markets, and just like that, they'll be gone in a few weeks. That's just the way it goes as summer fades into fall. While I'm going easy on the nightshade vegetables right now, I can't just abandon tomato season like that. Instead, making these Slow Roasted Tomatoes is an easy away to preserve them without canning, so I can enjoy them in a few weeks.

Slow roasting takes some time, but it's all hands off. Pop them in the oven while your doing another project around the house, and you'll be rewarded for weeks, and months to come. Stored in the fridge, with a thick layer of olive oil, these Slow Roasted Tomatoes will last for up to 2 months. That is, if you can resist eating them all at once.

I love adding these to salads, garnishing pizza straight from the oven, and tossing with hot pasta. When I did my book tour, I paired them with creamy homemade ricotta for some amazing bruschetta (here's an easy vegan ricotta recipe, too).

Originally published October 2016

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