Forget those tasteless chewy prepackaged sun dried tomatoes. Do yourself a favor and set aside a few moments to prepare these fresh slow roasted tomatoes. The flavor of these tomatoes is so rich and dense. Although they take 6 hours to slow roast, they take only minutes to prepare and the results are phenomenal. There are endless possibilities to incorporate these ruby gems into your menu planning for appetizers, entrees, sides and salads. This weekend, I made a quick and easy appetizer to serve with aperitifs before dinner. I brushed a slice of french bread with my homemade pesto, garnished each slice with a sliver of roasted tomato and topped with a kalamata olive. These tomatoes should be a staple in every kitchen.
Slow Roasted Roma Tomatoes
Ingredients
- 4 lbs plum tomatoes halved lengthwise
- 6 garlic cloves minced
- 8 TBSP olive oil
- 11/2 tsp salt and freshly ground black pepper
Instructions
- Preheat oven to 200 Choose fairly firm, small Roma tomatoes. If they are large, I cut them into quarters. If they are small, simply cut in half.
- Put tomatoes, cut side up on 2 large baking sheets lined with foil. Stir together garlic and 3 TBSP oil and spoon over tomatoes. Sprinkle with 1 tsp salt and season with pepper.
- Roast for 6 hours switching position of sheets halfway through roasting. Let cool slightly and then either store in fridge or use immediately.
- For bruschetta, toast slices of French bread brushing with oil before placing in 350 oven. Place tomato half on each slice of toast and sprinkle with your favorite cheese.
- Recipe Type : All Recipes, Appetizers, Mains, Salads, Vegetable Dishes & Sides, vegetarian
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