soozphotoz - Susan Gardner-Creamer

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soozphotoz > Roasting tomatoes for sauces or for eating right out of the oven is easy. The most difficult part is turning on the oven to 300 degrees on a hot summer day.
Core the tomatoes, then half or quarter depending on their size. Toss them with a drizzle of olive oil and salt (I use sea salt because I like it).
Place the tomatoes on a sheet of parchment paper or foil on a cookie sheet. Slide them into the oven and bake 2.5 to 3 hours. You can also turn off the oven and just let them continue to stew.

soozphotoz > For some batches, I peeled garlic cloves and added them to the mix. Yum!

soozphotoz > You can see here that roasted tomatoes aren't the prettiest food ever, but they sure are delectable!
(Click on the kitchen pic for the How-To)

soozphotoz > Breakfast at the Star Diner :)

soozphotoz > S&P

soozphotoz > Serendipity Tearoom, Frederick MD

soozphotoz > Serendipity Tearoom, Frederick MD: chilled strawberry soup

soozphotoz > Serendipity Tearoom, Frederick MD: chilled mango soup

soozphotoz > Serendipity Tearoom, Frederick MD: golden raisin scones and mango tea bread

Serendipity Tearoom, Frederick MD: chilled mango soup

> Serendipity Tearoom, Frederick MD: chilled mango soup

Serendipity Tearoom, Frederick MD: chilled mango soup

Camera: Canon (Canon Eos 20d) |

More details: exif |

Original size: 1867px x 1458px |

Current: 384px x 300px |

Other sizes: Small • M • L • O |

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Keywords: tea tearoom high tea table settings

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