Tuesday, August 2, 2011

Slow Oven-Roasted Roma Tomatos

About 4 pounds Roma Tomatoes drizzled with olive oil and salt

Oven at 200 degrees

Done in about 12 hours (over night)

All Squished into this little jar!

Inspired by Food In Jars


Pamela said...

Oh yum...I think I can taste them! Isn't it wonderful to see our work all canned up and looking pretty?

the vintage wren said...

Hi, I just did a post last week or so about roasted cherry tomatoes, now I have a ton of romas....don't know why I didn't think of this for them....I was just going to chop and freeze them. Thanks for the inspiration. Blessings-Carrie