While strolling the local farmers market located just a couple of blocks from Windy Acre Cottage, I picked up a sack full of plump Roma Tomatoes. I love these hearty little fruits. They are more meaty and less gooey than Better Boys and Beef Steak varieties, and personally I think they taste better.

The other day I was perusing the Farm Fresh Recipes cookbook that had just arrived written by Heather Cameron of Missing Goat Farm and found the recipe for oven-roasted tomatoes.  I couldn't wait to give them a try.  

The tomatoes (and sliced onion I had on hand) were sliced and added to an aluminum foil lined sheet pan that had been sprayed with Olive Oil. I also sprayed the top of the tomatoes with the olive oil and ground fresh black pepper and Applewood smoked sea salt. 

And cooked them low and slow (225*) for about 2 1/2 hours. Let me tell you the aroma was heavenly! I was salivating when I removed them from the oven and had to taste one. Before I knew it, I had eaten all but six small slices. 

They all weren't crispy. I don't know if my oven wasn't hot enough or if I should have left them roasting a bit longer, but it didn't really matter. The crispy ones were delicious and the soft ones were delicious, too. And so were the roasted onion rings. Next time I make this, I plan to add a little minced garlic on top. And triple the recipe.