Slow Roasted Tomatoes

  • 1 1/2 pounds tomatoes (ideally a paste variety)
  • 2 to 3 Tbsp olive oil
  • salt and pepper to taste
  • 1 tsp chopped oregano, thyme or marjoram
  • 1 garlic clove, minced

Pre-heat oven to 300 F.  Lightly oil a large shallow baking dish.  Slice the tomatoes in half lengthwise.  Set them cut side up in the dish, then brush the tops with the oil, using about a tablespoon in all.  Sprinkle with salt and pepper and add the herb and garlic.

 

Bake uncovered for 2 hours.  Check after an hour and drizzle a little more oil over the surfaces if they look dry.  If you don’t plan to use the tomatoes right away you can freeze and use in soups and stews come winter.

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