Slow Roasted Tomatoes

I like to make a whole tray of these to use wherever and whenever, they’re so delicious and I know I’ve mentioned them before, but I thought I’d devote a whole post to them. I like to use plum tomatoes here as they’re usually quite inexpensive, available year round and you don’t need the ripest, most beautiful, freshest tomatoes here. I’ve used these with fresh mozzarella and basil for an ensalada caprese, or on top of grilled chicken with spinach and goat cheese or chopped and tossed with pasta, or…

12 plum tomatoes
4 large cloves of garlic, chopped
Extra Virgin Olive Oil
Salt

Preheat Oven to 250.

Fresh and yummy!

Halve the tomatoes, and with your fingers remove the seeds, but leave the hull. Just a quick swipe of your finger on each side of the hull does the trick.
Place the tomatoes, cut side up on a lipped baking sheet. Sprinkle the garlic and salt on top of each tomato then drizzle with the Oil.  Place in oven and let them roast for at least 2 hours.  Sometimes I let them go 2.5.  When you transfer them to whatever container you’re going to store them in, make sure you pour the oil from the pan in too.  It’s amazing.

Yummy roasted!

If you liked this, you might like:

• Roasted Eggplant and Garlic Hummus
• Roasted Tomato and Garlic Pasta with Basil
• Stuffed Shells
• Local, Fresh, Organic Produce
• Caponata