Slow Roasted Tomatoes

If Garlic Roasted Cauliflower is my best vegetable surprise ever, this one is second best.  My sister served this at a baby shower.  We plated the luncheon and the tomatoes added beautiful color and tasted out of this world.  I had never liked baked tomatoes before.  But these are spectacular.  You really need to give them a try!

Slow Roasted Tomatoes
1 T sugar
1/2 tsp kosher salt
1/4 tsp black pepper
1 (28 oz) can Italian plum tomatoes in juice, drained
2 T unslated butter, cut into small pieces or olive oil

Preheat overn to 350 degrees with rack in the middle.
LIghter butter an 8 in shallow baking dish.
Stire together sugar, salt and pepper in a cup.
Put tomatoes in  baking dish and sprinkle all over with sugar mixture.
Dot tomatoes with butter, then bake until tomatoes are partially collapsed and deeply caramelized in placed, 1-2 hours.
Serve warm or at room temperature.

Oven Roasted Garlic Cauliflower

I had to stop what I was doing and write this recipe down.  This is seriously the best surprise in a vegetable I have had since maybe my mock crabcakes made out of zucchini.  I made this a while back and even my vegetable haters loved it.  I wanted to eat it every day.  I just prep'd it for Sunday dinner tomorrow and I'm already salivating.  The only problem is that I find recipes and then it takes me quite awhile before I get around to trying them so I have no idea where I got it and I can't give anyone credit. Sorry.  But here it is:

In a large zip lock bag add:
1/4 cup olive oil
1 ENTIRE head of garlic, peeled and each piece smashed a little
1 sprig of rosemary, minced fine
1 tsp salt
some cracked black pepper
And an entire head of cauliflower chopped up serving size.

Shake it all up (marinate it over night and you are ready for Sunday dinner).
Put it in a casserole dish.
Roast in a 450 degree oven for 20 minutes then bake at 350 for 30 minutes or until done.

You will wish you baked 2 heads of cauliflower, I promise.