Slow Roasted Tomatoes with Garlic and Herbs

Slow Roasted Tomatoes with Garlic and Herbs

Blue Jean Chef

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

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!

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