Tomatoes — Slow Roasted

SLOW ROASTED TOMATOES

Fresh local cherry or grape tomatoes, halved horizontally
Plump fresh garlic head, halved horizontallly
Extra virgin olive oil
Dried thyme
Dried oregano
Sea salt and freshly ground pepper

Preheat oven to 250 F

Arrange tomatoes and garlic halves on a parchment or aluminum foil lined baking sheet. Lightly drizzle with olive oil and sprinkle with thyme, oregano, salt and pepper. Bake the tomatoes in the oven until slightly shriveled and wrinkly on the outside and juicy on the inside, about three hours. The time will vary depending on tomato size and ripeness.

Serve immediately or let them cool, drizzle with some more olive oil and refrigerate in a shallow covered bowl.

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