Last Father’s Day we went to Los Feliz and had lunch at Umami Burger. I had a burger with slow-roasted tomatoes and I’ve been thinking about it ever since.

{So Cal Burger ~ butter lettuce, slow-roasted tomato, house spread, house-made american cheese, caramelized onions}

Roma tomatoes were a dime a dozen last week at Sprouts so I picked up a couple pounds and tried to create my own delicious wrinkled tomatoes at home.

Super easy ~ I referred to this recipe.

I used 5 big romas and cut them in half length-wise and placed them cut side up on a foiled baking sheet. I mixed together about 3 tablespoons {since I used less than 4 pounds as the recipe called for} olive oil along with LOTS of minced garlic and drizzled it over the cut tomatoes. Sprinkle liberally with salt & pepper and place into a 200* oven for 6-8 hours ~ I left mine in for exactly 7 hours and they were perfect! Next time I will roast more because Jay and I ate over half of them with our chicken marsala…they will keep in an airtight container in the fridge for about 2 weeks, though.

These would be excellent over pasta with fresh basil shreds, on bruschetta, in a grilled cheese sandwich, on a salad, in a turkey sandwich or on a burger!

*****

Happy Humpday!

Enjoy!

XO