Slow-Roasted Tomatoes with Garlic and Herbs

By lkalemba

Recipe adapted from Anup Joshi, Tertulia, New York City

Ingredients

• Beefsteak tomatoes, 5 pounds (halved)
• Garlic, one head (cloves peeled and gently smashed)
• Fresh thyme, 5 sprigs
• Fresh rosemary, 1 sprig
• Sherry vinegar, 2 tablespoons
• Extra-virgin olive oil, 1 1/4 cups
• Kosher salt, 1 tablespoon
• Freshly ground black pepper, 1 teaspoon

Preparation

Step 1

DIRECTIONS

1. Preheat the oven to 275°. Line a rimmed baking sheet with parchment paper and set aside. In a large mixing bowl, use your hands to toss together the:

Halved tomatoes
Smashed garlic cloves
Thyme sprigs
Rosemary sprig
Sherry vinegar
¼ cup of the extra-virgin olive oil
Kosher salt
Freshly ground black pepper

2. Put the tomatoes skin side up on the parchment-lined baking sheet. Place the smashed garlic and herbs around the tomatoes (discard any extra marinade left over in the bowl).

3. Roast the tomatoes for 1 hour. After 1 hour, rotate the sheet pan and reduce the oven temperature to 175°. Continue to roast the tomatoes until the skins crack and the tomatoes feel soft to the touch, about 3 hours longer. Turn off the oven and let the tomatoes rest in the oven for 2 hours (or preferably overnight, if you have a gas oven with a pilot light).

4. Remove the baking sheet from the oven. Peel the skins off the tomatoes and discard; discard the garlic and herbs. Transfer the tomatoes to a quart-size glass canning jar and top with most of the:

Remaining 1 cup of extra-virgin olive oil

Leave a ¼-inch space at the top of the jar (the tomatoes should be completely submerged in oil; you might not use all of the oil--you can also pack the tomatoes into smaller jars and top off each one with the olive oil). Twist on the jar's lid and refrigerate the tomatoes for up to 2 weeks.