Young & Hungry

I know they say that all good things take time, but hopefully there aren’t that many that take this much time!  Were the case that A – good things take time and B – time equals 6 hours, I think that one could most definitely also conclude that C – all good things do come to an end.  Because let’s face it, who has 6 hours to spend cooking on a regular basis… I, Socrates, hardly have one. 

 

That said, one weekend when time permits these are SO worth it.  Since they bake at a mere 200 degrees I think it’s perfectly acceptable to leave them on their own here and there, just don’t tell Mom.  I made these for a friend’s wedding shower and am now realizing that I first had them at another friend’s shower in DC.  The recipe itself, however, hones from my good friend from San Fran who was maid of honor for said bachelorette.  Confusing isn’t it?  Luckily, the distribution of my friends across the continental United States and sometimes Europe has resulted in a number of fabulous trips and reunions in new and always fabulous locals with even more fabulous food finds! 

 

Since you have a long 6 hours ahead of you I will stop carrying on and get to the recipe… 

 

6 Hour Oven Roasted Tomatoes

 

• 2 pints cherry tomatoes (halved with seeds removed)
• 10 sage/basil/FRESH herb of choice leaves (chopped)
• 2 cloves garlic (minced)
• 2 T extra virgin olive oil
• Salt  & pepper

 

Preheat oven to 200 degrees.  Wash, halve, & remove seeds from cherry tomatoes.  I found the ¼ teaspoon measuring spoon to be the perfect scooping utensil!  In a bowl, mix tomatoes with herbs, garlic, olive oil, salt & pepper.  Transfer to a baking sheet and begin the great bake! 

 

NOTE:  Feel free to take part in a haphazard stir here and there and drizzle with olive oil if they start looking too dry and/or at the end. 

 

If you’re wondering what to do with these delicious little tomatoes (yes the shrinkage is disappointing), I can think of at least a million options.  Since your day is now spent, however, I will only list a few.  On a crostini with goat cheese, as a gourmet chip topper, sauted with olives & red wine over chicken, or the ways I used them in a couscous salad and on Manchego Bocadilos (recipes to follow).  Guess you better keep reading !