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Slow-Roasted Tomatoes
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Slow-Roasted Tomatoes

Course Sides
Cuisine Italian
Prep Time 10 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 40 minutes
Servings 2 cups +/-
Author Pam - For the Love of Cooking

Equipment

  • Baking Sheet

Ingredients

  • 15 miscellaneous tomatoes cored & halved if large
  • 1 large clove of garlic cut into slivers
  • Sea salt and freshly cracked black pepper to taste
  • Dried basil to taste
  • Dried oregano to taste
  • Drizzle of olive oil

Instructions

  • Preheat the oven to 275 degrees. Line a baking sheet with parchment or foil, then coat it with cooking spray.
  • Core the tomatoes. Slice the larger tomatoes in half and leave the small ones whole.
  • Place on the baking sheet, cut side up.
  • Slide the slivers of garlic into the tomato halves. Season with sea salt, black pepper, basil, and oregano to taste. Drizzle the top of the tomatoes with the olive oil.
  • Place in the oven and roast for 3½ hours, rotating the tray halfway through roasting.   
  • Place on the counter to cool to room temperature.
  • Once they are cool, put the tomatoes and their juices in a storage bowl covered with an airtight lid. Refrigerate until needed.