Slow Roasted Tomatoes

With the colder temperatures and shorter days we settle down indoors with books, computers, cosy blankets and warm socks. With more free time the kitchen seems to get a little more attention. Winter is all about staying comfortable and comfort food leads the way. It seems that every winter I gain a few unwanted pounds that have to be worked off come spring in the garden. One of my favorite winter vegetable recipes is roasted tomatoes and zucchini. It’s healthy, easy to do and looks great for entertaining.




10 medium tomatoes

3 small zucchini

1/2 cup of olive oil

2 TBSP of pure lemon juice

fresh sage, rosemary or basil (dried if you don’t have fresh)

4 cloves chopped garlic

Fresh parmesan cheese


Preheat oven to 200 F

Slice the tomatoes in thin rounds and cut the zucchini in half lenthwise

Lay tomatoes and zucchini flat in a large baking dish or cast iron frying pan. Cover them with the olive oil and sprinkle evenly with your choice of chopped herbs, garlic and lemon juice.

Bake slowly for 2 hours. Sprinkle with freshly grated parmesan cheese. Can be served hot or cold.

Served with a crusty loaf of fresh bread and a salad and you have an inviting vegetarian meal.  It pares equally well with a slow cooked roast and potatoes.

Now is also a great time to curl up with the seed catalogues and decide which varieties of tomatoes you plan to grow in your garden next summer.  It won’t be all that long before we will be setting up our seed trays in anticipation of another gardening season. I’ve decided this year to plant my tomatoes in large pots on the porch. There are just too many critters around here to have any success out in the vegetable patch.