Slow sun roasted tomatoes are a good project for a partially cloudy day. Even if the Sun Oven’s temperature drops to the 200ºF range they’ll come out fine. They can be used to make pasta sauce or stored in the refrigerator and used in sandwiches. This recipe is for a small batch. It makes enough sauce for 2 – 3 servings of pasta. It can easily be doubled and cooked in one go by stacking the baking pans in the cooking chamber.
Sun Roasted Tomatoes
8 roma tomatoes
2 cloves garlic, minced
1/4 cup olive oil
2 tablespoons fresh basil, torn into pieces (if using tomatoes to make pasta sauce)
Place the Sun Oven out to preheat
Cut tomatoes in half and remove seeds. Place in 11- by 7- inch glass baking dish cut side up. Sprinkle garlic into the cavities, season with salt and pepper, drizzle with olive oil. Bake in Sun Oven until tomatoes have shriveled slightly; 1 1/2 to 3 hours depending on cooking chamber temperature.
For pasta sauce – Save oil from the roasting pan. Allow tomatoes to cool enough to handle. Scrape flesh away from the skin with a knife. Discard skins. Coarsly chop the flesh. Combine the reserved olive oil and the tomatoes in a saucepan over a medium-low heat. Simmer, stirring occasionally while the pasta cooks. Stir in basil just before combining the sauce with the pasta. Serve with freshly grated parmesan cheese.