Slow Roasted

Here's a pretty cool cookbook I borrowed

from the library:

The great Gwyneth Paltrow has reinvented herself yet again.

From Oscar-winning actress, to wife and mother, blogger,

to singer performing on Glee, the Country Music Awards

and the Grammy's no less, she now has AUTHOR

tucked under her belt. Talk about superwoman!

My Father's Daughter is a memoir sharing her relationship

with her father, the late director Bruce Paltrow, from

which she learned everything about food. It's also a

cookbook where she provides healthy recipes

for her family.

Flipping through the pages, I feel like a voyeur,

getting a close-up look on what Gwyneth would

prepare for dinner tonight or for a party.

Most recipes are easy, don't require a lot

of ingredients and based on the stuff I've

tried making, are pretty tasty.

I was happy to see an abundance of

tomatoes {and only $0.99 a pound!} at

the supermarket last Sunday.

This is an indication that summer's here!

I just had to buy some to make

Gwyneth's Slow-Roasted Tomatoes.

Here's what you do:

Cut the tomatoes in half, rub with olive oil

and sprinkle with salt. Lay these on an

oiled baking sheet and place in a

preheated 275 degree oven.

Roast for 3-5 hours.

You know they're done when they look

like sun dried tomatoes {flat & shriveled}.

Make sure to take a whiff of their

caramel-scent -- so yummy!

Store in an air-tight container with

some olive oil. And because it's

all about recycling on my blog,

I used an old, blah jam jar that I

cleaned and sterilized.

If you add a tiny fork {secured to the jar with

a ribbon or kitchen twine}...

...and a label {plus points for name-dropping},

TADA!, you now have a perfect hostess gift!