Guest guest Posted August 15, 2001 Report Share Posted August 15, 2001 Hi ~ I lurk and pick up many tidbits ~ sorry that I don't post too often, but the recipes offered here are so much better than any I have, that I feel a bit intimidated. Thanks to all! Re: the slow roasted tomatoes; I found a similar recipe in the local paper a couple of years ago. It was a bit different tho': the tomatoes were cut in 1/2 but the seeds and all were left in. The roasting took about 3 hours. Then cool and freeze! They lasted all winter tightly wrapped, and made a great addition to soups and stews. Hope this is helpful to all of you who've been so helpful to me! Pam Slow Roasted Tomatoes Preheat oven to 200*F. Cut the tomatoes in half from top to bottom. Use your finger to scoop out the seeds and juice, but leave the fleshy middle dividers in place. Sherri Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 16, 2001 Report Share Posted August 16, 2001 In a message dated 08/15/2001 12:39:12 PM Eastern Daylight Time, rosenlund145 writes: > Recipes offered here are so much better than any I have, that I feel a bit > intimidated. Thanks to all! Re: the slow roasted tomatoes; I found a similar > recipe in the local paper a couple of years ago. It was a > > bit different tho': the tomatoes were cut in 1/2 but the seeds and all > were left in. I've actually found several more since I did it and they all call for leaving the seeds in, also. But they have all recommended the very lowest oven setting over night. Sherri Maryland Quote Link to comment Share on other sites More sharing options...
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