19 August, 2013

Slow roasted tomatoes

Posted in : Organic, Paleo, Sides & Appetizers, Vegetarian on August 19, 2013 by : wendland99

how to make slow roasted tomatoes

12 plum tomatoes*, halved lengthwise

2 cloves garlic, thinly slices

a few sprigs of fresh thyme

unrefined olive oil for drizzling

sea salt

1. Preheat oven to 200 degrees.  Line a small baking sheet with parchment paper.  If you want to make more tomatoes, use a large baking sheet.
2. Arrange the tomato halves, cut side up, in one layer on the prepared baking sheet.
3. Place a sliver of garlic on top of each tomato and scatter the thyme sprigs over.  Drizzle a little oil over the tomatoes and sprinkle with a pinch of salt.  Bake until desired texture is reached.  I like to go 8 hours.  More time will result in drier tomatoes.  Less time will result in juicier tomatoes.  Ovens also vary, so check tomatoes periodically.
4. Store in the refrigerator in a covered container for up to a week.  Covered in oil, the tomatoes will last a few weeks.  You can also freeze them right on the sheet pan and when the tomatoes are frozen, transfer them to a covered container to freeze (ideally a freezer bag that is as small as will fit the tomatoes.)

*You can also use halved cherry or grape tomatoes and cook for less time.

ref: how to make slow roasted tomatoes | Pamela Salzman & Recipes