Ya, I’m no Caveman George (http://www NULL.facebook NULL.com/CivilizedCaveman?ref=ts&fref=ts) and my pictures suck (he’s a genius in the kitchen and with a camera) although these tasted AWESOME!

I did a big bowl of Roma’s and random Beefsteak’s from my garden.  The meatier your tomato’s the better.

Roasted Tomatoes - Before

Roasted Tomatoes - Before

These are a SUPER WOW. I think I ate 1/4 of the tomato’s between start and finish

  • Tomato’s
  • Olive Oil
  • Epicure’s Pesto Seasoning
  • Epicure’s 4 Pepper Blend

Cut your tomato’s into wedges, pull out the seeds with a finger.  Toss with a touch olive oil and a nice sprinkle of Pesto Seasoning and a grind of 4 Pepper Blend.  Pop into a 300 oven forever.  If they release a lot of moisture pour it off (save to add to soup or salad dressing) and pop back in until dried and a bit chewy.  It will take a long time.  Deal with it.

Roasted Tomatoes - Seasoned

Roasted Tomatoes - Seasoned