Pomodori al Forno, or Slow Roasted Tomatoes

So the name of this blog is “Fast Farm to Table” and I’m going to be honest – this recipe ain’t fast.  It takes only a couple minutes of attention, but it has to cook in a low oven for up to 3 hours or so.  Easy?  Yes!  Delicious?  Absolutely!  Fast?  Nuh-uh.  But if you’ve got tomatoes that need to find a delicious new home, this is the perfect summer dish.  It’s eaten cold and the longer they sit in the fridge, they better they get.

The recipe comes directly from our friends at Bon Appetit and their recipe for pomodori al forno.  I didn’t deviate very far from the original.  I used approximately half the oil and eyeballed the rest of the ingredients.  I didn’t have any goat cheese, so we ate this with French bread and Laughing Cows.  Sacrilege, I know, but it’s what we had.  Such an incredibly yummy way to use tomatoes and since it’s a cold dish, it’s so refreshing when the temperature is over 105 out.

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