In the last week I’ve had a few new adventures in the kitchen. What with the need to use the products of my garden yet-unharvested, I can’t stick around here very long, so I’ll be brief, and just now give you the link for the wonderful slow-roasted cherry tomatoes everyone seems to be talking about. You might have some little tomatoes around you could try this on. They are just as delectable as “everyone” says. If I had discovered them earlier in the summer….well, I didn’t. But next year!
I still have all three types and colors of cherry tomatoes, which is why my end result includes some very babyish ones. The smaller ones I took out of the oven after 3 1/2 hours, but the large red ones I left in all 4 hours.
The original recipe creator, I think it was, said that she likes a good amount of fennel in her seasoning, so I used 1/2 teaspoon of fennel seeds and 1 1/2 teaspoons of an “Italian seasoning” mix for my seasoning. The finished tomatoes were just perfect, so I’ll do the same thing again tomorrow with what I picked today.