‘Tis the season for tomatoes! Load up on this garden staple, slow-cook them in the oven to perfection,, and what you don’t gobble up right away, can be stuck in the freezer and enjoyed throughout the year – the taste of summer will last forever. Tomato lovers are going to absolutely swoon over this easy recipe for Slow Roasted Balsamic Tomatoes!
Also, have you ever heard of the La Tomatina Festival? it’s a wild party of tomato-tossing on the cobblestone streets of a little Spanish town. I say show up with a bottle of Wocestershire and Vodka and just open your mouth! Check out the video at bottom of post!
Even though this recipe takes an hour to cook (that’s a long time in my quick-fix book), it’s well worth the wait. Roasting tomatoes in the oven deepens the sweet, rich flavor of tomatoes. This little trick is especially helpful if your using tomatoes from the produce department, which aren’t as vine-ripe as those grown at home. This make-ahead recipe serves about 10, but feel free to double, triple or otherwise multiply depending on your tomato addiction.
I’ve served these little succulent beauties on salads, pizzas, anti-pasta platters, steaks and chopped up and incorporated into so many recipes. They also make a healthy snack just plucked straight off the pan. Enjoy!
So, if you planning to be in Spain in August on the last Wednesday of the month, don’t miss La Tomatina. This is perhaps the world’s largest food fight – with tomatoes being the only thing thrown! Held in the small town of Bunol (near Valencia), this event draws in more than 50K people who pelt each other with more than 100 metric tons of over-ripe tomatoes!
What is your favorite fruit or veggie of summer? Would you rather eat a tomato or throw it? Let’s connect in the comments below – XOXO, Jennifer