Description
My husband has an affinity for tomatoes. He is a fan of tomato soup, tomato sauce, tomato salad…you name it! I’m guessing it comes from the way his mother unfailingly serves fresh tomatoes to accompany almost every meal. Whatever the case, he loves them and I am always looking for a new way to reinvent the lovely fruit at our home. I made these slow-roasted tomatoes for the first time last summer and they were a hit!
Ingredients
- 4 Vine-ripened Tomatoes
- Olive Oil, Enough To Cover The Roasted Tomatoes
- 1 teaspoon Sea Salt
- 2 heads Garlic, Peeled And Thinly Sliced
Preparation
Preheat the oven to 275 F. Slice the tomatoes in half vertically (you can slice a little piece off the bottom to help the tomatoes sit upright). If using bigger tomatoes slice them in thirds but make sure all slices are about the same width. Rub olive oil on both sides of the tomatoes and line them in a single layer along a rimmed baking sheet. Sprinkle sea salt over them. Bake for 4-6 hours or until they look sun-dried. After they are finished cooking place them in an airtight jar, drop in the garlic slices, mix it all up and cover with olive oil. Let them sit in the fridge overnight to marry the flavors.
