Slow Roasted Tomato Recipe (Blue Jean Chef - QVC)

By peridot728

Ingredients

• 4 pounds Roma tomatoes
• 4 cloves garlic, minced
• 1/4 to 1/2 cup olive oil
• Coarse or kosher salt
• Freshly ground black pepper
• 1 tablespoon chopped fresh thyme
• 2 teaspoon finely chopped fresh rosemary (optional)

Preparation

Step 1

Pre-heat the oven to 225°F.
Cut the Roma tomatoes in half and spread out on a baking sheet, cut side up.
Drizzle the olive oil generously all over the tomatoes and toss the tomatoes a little to distribute evenly. Sprinkle the minced garlic and chopped herbs over the top and season well with kosher salt and black pepper.
Roast for about 5 to 6 hours (yes, six hours). Longer is better in this recipe, but if you have to take the tomatoes out early, it's not a disaster.
Serve tossed in a pasta dish, spread on a crostini, or accompanying chicken, meat or fish.
Store in a jar, covered in a little olive oil, in the refrigerator and do your best not to snack on them constantly!