Slow Roasted Tomatoes
By á-7888
Rate this recipe
5/5
(1 Votes)
Ingredients
- Vine-ripened tomatoes
- Olive oil
- Salt
Details
Cooking time 240mins
Preparation
Step 1
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.
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