Tomato, Tomato

A recipe? Meh, consider this more of a great suggestion!

Oh tomato season, we have missed you! Although my garden tomatoes are having a lack luster year to say the least, I am fortunate enough to live in a town with many farms having wonderful seasons. I found myself with an overabundance of tomatoes and I wanted something other than a Caprese salad for the umpteenth time. This method is great because you can make a big batch and enjoy all week! I literally put this on everything, two examples below!

Caramelized Tomatoes

• Tomatoes washed and sliced to 0.5 cm slices. You can use any kind of tomato
• Sugar
• Salt
• Oil

How to:

1. Preheat oven to 425 F, line baking sheets with parchment
2. Slice tomatoes into .5 cm slices rounds
3. Lay in one flat layer. Sprinkle lightly with oil and salt. Then sprinkle slightly more generously with sugar. But only about 2 teaspoons for a whole pan.
4. Bake for 20-30 minutes depending on size. They should look slightly dehydrated and some bits will have browned. Beware of doing small sizes with large sizes as they will caramilze faster.

How to use:

• Caramelized tomato pizza
  • Pizza dough, garlic truffle oil as sauce, fresh mozzarella, and caramelized tomato
• Open face egg sando
  • whipped cottage cheese, feta, egg, caramelized tomatoes

If you don’t them all right away, they will last about a week in the fridge in an airtight container!