Slow Roasted Tomatoes

73
Slow Roasted Tomatoes

Photo by Claire M.


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • Vine-ripened tomatoes

  • Olive oil

  • Salt

Directions

Preheat the oven to 275°F. Cut the tomatoes in half horizontally, rub with a tiny bit of olive oil and a pinch of salt, and bake, seed side up, in a 275°F oven for 3–5 hours, or until they look nearly sun dried (the edges will be caramelized and the moisture will be almost entirely evaporated). These keep, well refrigerated in an airtight container with a bit of olive oil, for at least a week, so make a whole bunch at once.


Nutrition

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