I rarely buy food Elvis doesn’t like to eat.

But the contents of my CSA basket are another story. Side bar: Elvis is a picky vegetable eater.

One of those items in the basket this past week Elvis won’t eat-Black Cherry tomatoes. Yup, all mine, mine, mine, mine. This is where I feel like Gollum in The Lord of The Rings when Gollum sees the ring in Frodo’s possession.

Despite the ninety degree heat on Sunday, I turned the oven on.

Yes, slow-roasted tomatoes are so worth the energy output and at 225 degrees, you’ll barely notice the change in temperature, especially if you’re shelling several pounds of fresh lima beans on the back porch under the fan with an ice-cold raspberry lemonade.

Lima beans and selfish-attitude optional.

Patience and appetite required.

Slow-Roasted Black Cherry Tomatoes

Slow-roasted tomatoes don’t take a lot of work to produce a lot of flavor. In fact, less is better.

Here’s what you need: olive oil (I used my Misto to spray the oil on the cut halves), kosher salt, black pepper, a little chopped fresh rosemary or thyme, and walnut powder (you’ll find this at the bottom of the bag of shelled walnuts) and of course, a pound or so of Black Cherry tomatoes (or whatever tomatoes are in your CSA basket or at the market.) Toss a few skin-on garlic cloves on the tray if you like roasted garlic. Pour a bit of olive oil over the cloves, the Misto doesn’t do the garlic any justice.

Pre-heat the oven to 225 degrees. Mix the chopped herbs and walnut powder (about the size of a silver dollar), season with salt and pepper, then spray the cut sides of the tomatoes. Sprinkle the dry mix over the tomatoes. Bake for two and a half hours, checking at two hours for doneness. Look for crinkled, somewhat shriveled tomatoes. Let cool for fifteen minutes. Eat immediately or cover and refrigerate for the next day. Top on a flat bread, toss in pasta or enjoy on a salad.

What’s in your CSA basket this week? and what will you do with your vegetables?