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Prep Time: 15 Minutes Cook Time: 4065 Minutes |
Ready In: 4080 Minutes Servings: 4 |
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We loved these tomatoes after they were cooked for 6 hours. We served them on crusty bread with a little olive oil and thought they'd also work well as a side dish. But to toss with pasta, we wanted a more intense flavor, so we cooked them an additional 2 hours. They were perfect. Ingredients:
4 pounds plum tomatoes, halved lengthwise |
6 garlic cloves, minced |
5 tablespoons extra-virgin olive oil |
Directions:
1. Preheat oven to 200°F.
2. Put tomatoes, cut sides up, in 2 large shallow baking pans. Combine garlic and oil and spoon over tomatoes. Season tomatoes with salt and pepper and roast in oven 6 to 8 hours (tomatoes will be reduced in size but will retain their shape). Cool tomatoes.
3. Cooks' note: Roasted tomatoes keep in an airtight container, chilled, 2 weeks. Bring to room temperature before using.
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