Slow-Roasted Tomato Quarters |
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Prep Time: 5 Minutes Cook Time: 1 Minutes |
Ready In: 6 Minutes Servings: 4 |
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Entered for safe-keeping. From June 2012 Vegetarian Times. Roasting summer tomatoes makes a chewy texture - use in salads, sandwiches, and quiches. Uses the simplified Herbes de Provence version, Herbes De Provence - Simple Spice Mix from Vegetarian Times #479887. Ingredients:
olive oil, for greasing baking dish |
2 garlic cloves, thinly sliced |
8 small plum tomatoes, quartered |
2 teaspoons herbes de provence (see herbes de provence - simple spice mix from vegetarian times #479877) |
1/2 teaspoon salt (optional) |
2 tablespoons olive oil, for roasting |
1 tablespoon olive oil, for finishing |
Directions:
1. Preheat oven to 300 F (149 C). Brush 13x9-inch (30x20x5-cm) baking dish with oil.
2. Insert garlic slices inside tomato quarters, and place tomatoes cut-side up in baking dish. Sprinkle with Herbes de Provence and salt, if desired. Drizzle with 2 tablespoons olive oil. Roast 1 1/2 to 2 hours, or until tomatoes are browned on edges and look mostly dry.
3. Drizzle with remaining 1 tablespoon oil, and cool. Transfer to jar, cover with lid, and store in refrigerator up to 1 week.
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