It’s Saturday and I have the time to make use of my ripe tomatoes. I don’t know if anyone else runs into this problem on a regular basis, but I always seem to. It’s sad to compost the little things, but sometimes they grow old too fast. Kind of like bananas, I guess.

Anyway, the sun was out and I had nothing better to do this afternoon, so I decided to slow roast them.

Here’s what to do:

Preheat oven to 225 (250 is good too)
Cut some herbs (I used rosemary and chives from the garden)
Slice tomatoes in half
Put onto an oven tray with the insides turned up
Drizzle with olive oil and sprinkle with herbs, salt and pepper
Put into oven and leave for up to 3 or 4 hours (I left mine for about 1.5)