Roasted Tomatoes

I recently heard from Lynn over at Happier Than A Pig in Mud asking me about what ever happened to my recipe posting that I had started to do every Wednesday.

Lazy! That's me. I really haven't picked up a cookbook this summer.

But Lynn inspired me to post something.

The best thing to post about this summer are my dad's tomatoes! He has some crop this season. All the time and love that goes into his garden always amazes me.

You may notice that purple tomato in the middle and upper right. That is an heirloom tomato called Purple Russian. I had purchased the seeds from Seedsavers a few years ago. They are delcious. A bit spicy.

Well, I love sun-dried tomatoes and while I didn't want to dry mine in the sun like my Italian nonna used to do, I did roast them in the oven.

I sliced the tomatoes in 2 or 3 slices than sprinkled with some salt, pepper, fresh rosemary and just a drop of olive oil on each. You do not want to drown them. Just a drop.Here is what they looked like after 220 degrees for 5 hours.They are so sweet! The taste is amazing and I will definitely be making more of these so I can eat them all winter.TIPS:
1- Only slice the tomatoes into two. I had some big tomatoes so I sliced them into 3 or 4. These were paper thin and while still good, the tomatoes sliced in 2 had more substance.
2 - I cooked mine for 5 hours but they may be ready after 4 hours.

How are you cooking your tomatoes this summer?