Slow Roasted Tomatoes with Garlic and Herbs
Slow Roasted Tomatoes with Garlic and Herbs
Author: The Blue Jean Chef, Meredith Laurence
Recipe from, Comfortable In The Kitchen Cookbook
Ingredients
- 4 pounds Roma tomatoes
- 4 cloves garlic, minced
- ¼ to ½ cup olive oil
- coarse or kosher salt
- freshly ground black pepper
- 1 tablespoon chopped fresh thyme
- 2 teaspoon finely chopped fresh rosemary (optional)
Instructions
- Pre-heat the oven to 225 ̊F.
- Cut the Roma tomatoes in half and spread out on a baking sheet, cut side up.
- Drizzle the olive oil generously all over the tomatoes and toss the tomatoes a little to distribute evenly. Sprinkle the minced garlic and chopped herbs over the top and season well with kosher salt and black pepper.
- Roast for about 5 to 6 hours (yes, six hours). Longer is better in this recipe, but if you have to take the tomatoes out early, it’s not a disaster.
- Serve tossed in a pasta dish, spread on a crostini, or accompanying chicken, meat or fish.
- Store in a jar, covered in a little olive oil, in the refrigerator and do your best not to snack on them constantly!
Nutrition Information
Serving size: Makes roughly 40 roasted tomato halves
