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  • Slow Roasted Tomatoes

    1 vote
    Slow Roasted Tomatoes
    Prep: 25 min Cook: 8 hours Servings: 40
    by Stacy Coltrin
    10 recipes
    >
    These tomatoes are to die for. I use them in salads, pizza topping, toacos and so many for things. When I am not cooking I am creating wrought iron art. This is once of the recipes I give to my clients who buy from on Etsy store. www.SantaFeWroughtIron.Etsy.com. Folks just love the gift.

    Ingredients

    • 4 pounds of very ripe tomatoes.
    • Cut in half, seed them and place on a cookie sheet.
    • Pour Olive Oil over each tomato.
    • Take 6 garlic cloves, mined and put on each tomato half.
    • Put on coarse salt and freshly gournd pepper.

    Directions

    1. Pre heat your oven to 200 degrees F. Line a large baking sheet with aluminum foil.
    2. Wash tomoatoes and cut out the stem core and seeds.
    3. They can be placed closely together since they will shrink considerably during baking. Combine garlic and olive oil and spoon over tomatoes. Season with salt and pepper. Bake 6 to 8 hours or until tomatoes are reduced in size but will retain their shape. The time the tomatoes take to cook will vary becasue their size and mkosture content vary. By the end, they are almost caramelized and crispy on the edges. Remove from oven and cool. Roated tomatoes will keep in an airtight container, chilled 2 weeks or up[ to 8 months in the freezer. Bring to room tetmperature before using or sauteing.

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