Tonight I made roasted tomatoes, one of the easiest recipes out of Paltrow's cookbook, "My Father's Daughter," and mixed them into a frittata as suggested in the cookbook. They are also delicious added to a green salad. I like making these after I get home from work and letting them shrivel up in the oven for hours. By the time I'm going to bed, these are done and ready for tomorrow night's dinner.
Gwyneth’s Slow Roasted Tomatoes
-Preheat the oven to 275°F.
-Cut the tomatoes in half horizontally or in thick slices (what I did). Rub with a tiny bit of olive oil and a pinch of salt, and bake, seed side up, in a 275° oven for 3–5 hours, or until they look nearly sun dried (the edges will be caramelized and the moisture will be almost entirely evaporated).
-These keep, well refrigerated in an airtight container with a bit of olive oil, for at least a week, so make a whole bunch at once.