SLOW ROASTED TOMATOES

SLOW ROASTED TOMATOESThese are so simple and so flavorful.   Make as much as you want – the keep for up to two weeks in an air-tight container in the refrigerator.  This photo shows one warm from the oven smashed on on top  of some crusty bread… try not to eat an entire loaf of bread and 6 or 8 tomatoes!

INGREDIENTS

4 lb. tomatoes halved lengthwise

6 garlic cloves, minced

5 tablespoons extra virgin olive oil

roasted tomatoes

DIRECTIONS

Preheat oven to 200°F

Put tomatoes, cut side up, in 2 large shallow baking pans. You can pack them kind of tight as they will reduse somewhat in size ( They will retain shape and still be juicy).  Combine garlic and oil and spoon over tomatoes.  Season tomatoes with salt and pepper and roast in oven 6 – 8 hours.  ( For full intensity flavor, go the whole 8 hours).

> These are great as a side dish, a sandwich, tossed with pasta or on top of a salad.

roasted tomatoes

packed in container, ready to refrigerate

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About sosatisfying

I grew up a vegetarian in So Cal. I lived for quite a few years in NYC and now I live in Atlanta, GA. I guess these various regions have had an affect on my cooking/eating style. Mexican food is certainly my comfort food - the more down home the better. Italian is my daily bread. And I love greens, grits and anything made better with Vidalia onions.
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