Roasted Tomatoes

There is a special relationship between a Southerner and a tomato. I remember being in my grandma’s garden when I was a little girl. My chubby, little hand grasped for the ripe, ruby red fruit in front of my eyes. Eating a tomato right off the vine is an experience in itself. There is life in something so fresh, and I believe eating it brings life to you as well. I long for the experiences of eating a rich, juicy tomato in the winter. So I go for the next best thing, San Marzano tomatoes. I roast them at a very low temperature for hours and hours, only enriching their tomato goodness. My sister and me eat these tomatoes on the porch with bread while swinging in the Alabama sunset. We pretend to be Italian and speak in appalling accents, flailing our arms and everything. Buon Appetito!

Recipe: Serves 4-6: Adapted from Bon Appetit September 2008 Issue

 1 28 oz. can of San Marzano tomatoes, cut in half lengthways

1 cup of olive oil

1 tsp. salt

1 tsp. pepper

¼ tsp. red pepper flakes

1 pinch of sugar

¼ tsp. dried oregano

1 garlic clove, pressed

2 Tbs. parsley, finely chopped

Preheat oven to 250^o

In a shallow baking dish, add tomatoes cut face up to the dish. Add the olive oil and seasonings to the tomatoes. Put into the oven for 1 hour, flip the tomato halves over. After another hour, flip the tomatoes again. Bake the tomatoes for one more hour, 3 hours total. After the tomatoes have been baking for 3 hours, add the garlic and parsley. Mix to combine. Top the dish with foil until ready to serve.