Slow Roasted Tomatoes
Okay, these take a long time to roast, but they are oh so worth it! They are terrific served on crusty bread lightly brushed with extra virgin olive oil along with a cheese platter and a glass of good wine ;-) They will stay fresh for up to two weeks in an airtight container in the refrigerator, but bring to room temperature before serving for best flavor.
- 4 lbs. Roma tomatoes, cut in half lengthwise
- 2 Tbsp. minced garlic
- 1/3 cup extra virgin olive oil
- salt and pepper to taste
Preheat oven to 200 degrees F.
Place tomatoes single layer and cut side up in a large roasting pan.
Whisk garlic and oil in a small bowl and drizzle evenly over the tomatoes, season with salt and pepper, roast for 6 hours and allow to completely cool.
By Deeli from Richland, WA
May 14, 20110 found this helpful
I was wondering what I was going to do with my tomato crop this year. This looks like a good start.
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