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  • Slow-Roasted Tomatoes

    1 vote
    Slow-Roasted Tomatoes
    Prep: 10 min Cook: 8 hours Servings: 8
    by Steve Iler
    2 recipes
    >
    These are great chopped as a main ingredient for bruschetta. Use them roughly cut in a simple pasta with sliced olives. Toss them in salads. Lot's of options here. When they're cool, I just put the tomatoes in jars and store them in the refrigerator. They'll keep about three months, although I can't see them lasting that long.

    Ingredients

    • 8 - 10 pounds Roma Tomatoes
    • Olive Oil
    • 8 cloves garlic, thinly sliced
    • Salt and freshly ground black pepper
    • Fresh herbs (I use thyme and rosemary)

    Directions

    1. Preheat oven to 200°. Slice tomatoes in half lengthwise. In batches, toss the tomatoes with olive oil, salt, pepper, and herbs. Place in one layer on rimmed baking sheet lined with parchment. Repeat with remaining tomatoes. Top tomatoes with sliced garlic. Place in oven and roast for 8 hours. Tomatoes will be shriveled but still moist and a bit juicy. Allow tomatoes to cool. Place in jars and top with more olive oil.

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