Today My Home Smelled Like Heaven

Being overrun with tomatoes I knew I needed to do something with them. I cannot bear to see ripened homegrown tomatoes hanging on the vine. I have seen recipes for oven roasted tomatoes before, but for some reason I have never tried them. What was I thinking?

The first hour they were cooking, my house smelled like garlic. Not a bad smell at all. But the second hour the tomatoes took over. I can't even tell you how good it smelled, but divine is the word that comes to mind.

Looking at the finished product, I had serious doubts about the taste. I was fully prepared to be disappointed. Nothing could taste as good as that smell. And let's be honest here. They look like a recipe that went horribly, horribly wrong.







And the taste?

Wow. Wow. Wow.

I have never been more surprised and delighted with something that looks so unappetizing. They are amazing.


Oven Roasted Tomatoes

tomatoes
garlic
olive oil
sea salt and pepper

Cut your tomatoes in half if they are smaller (Roma size) or in quarters if they are bigger.

In a bowl, pour in enough olive oil to lightly coat the tomatoes. Sprinkle in salt and pepper.

Place tomatoes in the bowl and make sure they are evenly coated. Put on baking sheet, skin side down.

Mince up garlic and sprinkle right on top of tomatoes, making sure most of the garlic ends up on the tomatoes instead of on the cookie sheet. The amount of garlic depends on your taste. The garlic taste intensifies so unless you enjoy eating a lot of garlic, go easy the first time.

Lightly sprinkle a little bit more salt on top of tomatoes.

Bake 325 for 2 to 2 1/2 hours, until blackened around the edges, but still soft in the middle.

I cooked mine for 2 1/2 hours and I probably cooked them about half hour too long.

Let cool slightly, pluck off baking sheet and pop into mouth!