Roasting Romas!!

I was inspired to try this recipe after talking to a friend who was on a big canning kick!! These sounded so yummy I was almost drooling. !!

On Saturday i set off for the local Farmers Market, there is a smll market taking hold right here in Stafford which thrills me because I do not have to negotiate I-95 to get to the otherwise closest market. I plan on giving these wonderful local farmers all sorts of support so the market keeps going and possibly grows!! So I set off to buy Roma tomatoes. My tomatoes really pooped out- it just got too hot , too quickly and for too long a stretch, they got sun scald and are gone. SIGH!!

This pan above is about three pounds of roma's sliced in half and drizzled with Good Extra Virgin olive oil mixed with lots of crushed garlic (about 6 lg cloves), a teaspoon and a half of freshly cracked black pepper , a teaspoon and a half of kosher salt. I should have added Fresh Rosemary but I lost my plant last winter and I was not going to pay grocery store prices for a few old sprigs. (Note to self: Get a new Rosemary plant and put it in a different spot!!)

Once the 'maters were well slathered, I popped them in the oven at 200 degrees for 10 (yes!TEN) hours!!!! Once they cooled, I put them in covered container drizzled on a bit more fresh olive oil and popped them in the fridge.
These little jewels taste like candy to me!!! There is no strong garlic taste after the slow roast. The process brings out an intensely sweet tomato flavor that is just scrumptious!!! I have been eating them plain and also putting them atop a freshly toasted multi grain bagel covered with low fat Garlic and chive creamed cheese for lunch!! DELISH!!!!!

Well tomorrow is Saturday and I am heading back to the Farmers Market to get ..... you guessed it..... More Roma's!!!!