Slow Roasted Tomatoes

By Hklbrries

Slow Roasted Tomatoes

From “Local Flavors” by Deborah Madison. Madison writes that this recipe freezes well. She likes a combination of red and yellow paste tomatoes.

Ingredients

• 1 1/2 pounds paste tomatoes
• 2 to 3 tablespoons olive oil
• Sea salt
• Freshly ground black pepper
• 1 teaspoon chopped oregano, thyme or marjoram
• 1 garlic clove minced

Preparation

Step 1

Preheat the oven to 300 F. Lightly oil a large shallow baking dish. Slice the tomatoes in half lengthwise. Set them cut side up in the dish, then brush the tops with the oil, using about a tablespoon in all. Sprinkle with salt and pepper and add the herb and garlic.

Bake, uncovered, for 2 hours. Check after an hour and drizzle a little more oil over the surfaces if they look dry. If you don’t plan to use the tomatoes right away, store them in the refrigerator or freeze them and use in soups and stews come winter.