Sunkissed tomatoes

It seems that my little expat blog is taking a detour and has become home to some new recipes.

Part of being an expat in Denmark is learning to cook in new ways and with new ingredients. Long gone are the days of convenience foods like boxed cake/brownie mixes, just add water mixes, hamburger helper, frozen tv dinners (not that these were staples of my cooking), soup in a can, etc.

It's not uncommon for me to walk up to the grocery store 3 or 4 times during the week to pick up ingredients for dinner. First, refrigerators are about 1/3 to 1/2 the size of a typical American refrigerator, so having the space to store food from the weekly grocery store run is virtually impossible. Second, fresh veggies are fantastic. Finally, there's not much else to do in my little town.

Here's a new favorite of mine.

Sunkissed tomatoes

cherry tomatoes, grape tomatoes, or any other small tomatoes

extra virgin olive oil

pepper

salt

sugar (optional)

italian seasoning (optional)

Slice the tomatoes in half (through the stem area). Place cut side up on a cookie sheet. Sprinkle with a little salt, pepper, sugar (optional), italian seasoning (optional). Drizzle with a little extra virgin olive oil. Roast in a 150 degree (US) oven for 2.5-3 hours. Check on the tomatoes periodically and shake a bit so the tomatoes don't stick. Turn the pan if your oven runs hot in one section.

Take out and cool. Eat as a snack, toss in pasta or salad.

If not eaten right away, store in a bit of oil in the refrigerator. Although, I must admit, they never make it to the refrigerator stage in our house!