The pros and cons of working at home

Some people would pay their employer for the opportunity to work at home.

Not me, so much. Even if I had an employer.

When it comes to work, I'm disciplined, goal-oriented and don't require a lot of direction. But I thrive on personal connections and interaction, which you just don't get a lot of while working on a laptop set up on your dining room table.

I find myself distracted at home, besides. Distracted by piles of laundry to be done, bills to be paid and other things that come in the mail. Case in point:

The  King Arthur Flour catalogue is always full of distractions.

A chief distraction, of course, is the kitchen, and things to do in there. I know, I need to get a life.

But I did manage to get a freelance story written at home recently and at the same time make headway on a project involving two pints of late-season grape tomatoes from the Regional Market and an oven set on low.

The resulting slow-roasted tomatoes are a very tasty alternative to expensive store-bought sun-dried tomatoes.

If you have a bunch of cherry tomatoes, Romas or grape tomatoes hanging around, here's what you do:

Heat the oven to 200 degrees. Line a couple of baking sheets with parchment paper. Slice each tomato in half (or slices, if using Romas) and arrange fairly close together on baking sheet. Drizzle the tomatoes with olive oil and sprinkle with Italian seasoning. Include a couple cloves of unpeeled garlic, if you like. The garlic serves no purpose, really, except to make your house smell really good.

Bake for 2 and a half to 3 hours, depending on your oven. If tomatoes are on two sheets, rotate them half-way through.

While the tomatoes roast, go about your work or chores and savor the thrill that comes from multi-tasking.

The tomatoes get smaller and shriveled up in the oven, but oh so sweet. Allow them to cool then transfer them to a bowl, drizzle with more olive oil and store them in the refrigerator.

 

Use the tomatoes on salads, on an antipasti plate or enjoy them just as they are. If you like tomatoes like we like tomatoes, they won't last long.

We saved enough of the most recent batch of slow-roasted tomatoes to add color and flavor to an otherwise white pizza.

I'd show you the finished product, but the subject of pizza made at home is worthy of a post of its own. So come back soon.

Comments

[Gina O.]

Margaret, those look delicious. I'm going to try it. My husband loves sun-dried tomatoes and I bet he'll love these.

[barbara]

I should know better than to read your blog at bedtime. Heading out to the kitchen.....

[Joyce]

"The garlic serves no purpose, really, except to make your house smell really good." Sounds like a great purpose to me :-)