Oven Roasted Tomatoes

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Ingredients

Tomatoes
Olive Oil
Garlic (optional)
Sweet Pepper Slices (optional)

The other day we were the lucky recipients of a bunch of very ripe tomatoes from a neighbor. Since it was a chilly day (not boding well for ripening my own tomatoes!), I turned on the oven and roasted them up. You don't really need a recipe although there are plenty of them out there.

Submitted by:
Micaela Preston Micaela Preston, author of Practically Green: Your Guide to Ecofriendly Decision-Making & the blog Mindful Momma, has a practical take on green living. She cares about the health of her family & the earth. She knows first-hand how hard it can be to keep on top of all the latest ecofriendly products.

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MAKE IT

Coat a baking sheet with olive oil.
Cut the tomatoes in half.
Swirl them around in the olive oil a bit (with sliced peppers and chopped garlic if using) and leave them cut side up.
Roast in a 250 degree oven for a couple hours. I think I left mine for 2 1/2 hours. You'll know they are done when they are nicely shriveled and looking a bit caramelized. Use them in sauces, soups or on bruschetta. They freeze well too if you don't happen to gobble them all up right away like we did. :)

CLEAN IT

Sweet peppers are on the Environmental Working Group’s Dirty Dozen list of produce with the most pesticide residues. If you want to use them in your recipe, choose an organic red pepper.

GREEN IT

Make extra roasted tomatoes when they are in season, so you can eat this seasonal treat all year long! Learn why eating seasonal is better for the planet.