September 30, 2011 – Sloppy, Drunk & Delicious

I’ve been having a hard time saying good bye to summer. I love the long days, Vacation Sundays at Veronica’s and making ice cream. I especially love the tomato bounty in the garden. There’s nothing better than picking a perfectly ripe tomato off the vine and popping it in my mouth.

Sunshine picked up a handful of tomatoes from the grocery store. They looked okay, just not as glorious as the ones from our garden. So I decided to give them a little slow roasting love. We enjoyed them on our pizza at Chik’s house a few nights ago with a little Mt. Tam triple cream cheese from Cowgirl Creamery, burrata and some pine nuts.

Oven Roasted Tomatoes

Medium size tomatoes
Fennel seeds
Dried oregano, hand crushed
Grey salt
Freshly ground black pepper
Olive Oil

Place in a 250° oven on a parchment lined baking sheet. Sprinkle with fennel seeds, crushed oregano, salt and pepper. Drizzle with olive oil and bake for 3-5 hours, just until they start to dry out but still maintain a soft texture.