Fiber Fool

While it is much too early for harvests of tomatoes here, there was a really good price on a 2-lb pack of cherry tomatoes at one of our local grocery stores. They were perfectly ripe and I knew with only the two of us we wouldn’t get through them all before they turned, but I couldn’t walk away from their perfect ripeness and great price so I brought them home. I washed and sliced each one in half.

Then I tossed the halves with ~2 Tablespoons of extra virgin olive and a touch of kosher salt and fresh cracked pepper (the pic above is before tossing, so it really is just a touch and not as heavy as it appears).

Next, I dumped them onto a Silpat lined sheet pan and spread them out into a single layer.I made sure each one was cut side up so all the liquid would more readily evaporate. I baked them for ~3 hours in a 200F degree oven. I then shut off the oven and left them in an additional hour.

The results are still quite soft and wet, but the flavors are more concentrated. Because I left them at a relatively wet stage they have been stored in the fridge. We’ve been enjoying them on pasta with chimichurri sauce (thanks to the parsley and cilantro from our first CSA box) and multiple types of salads (also courtesy of the CSA) all week. There is one small serving that remains that is likely to go on a final salad for my lunch today.