Slow-Roasted TomatoesAlan Richardson
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.
Cooks' note:
Roasted tomatoes keep in an airtight container, chilled, 2 weeks. Bring to room temperature before using.
Recipe information
Total Time
6 to 8 hr
Yield
Serves 4 to 6
Ingredients
4 pounds plum tomatoes, halved lengthwise
6 garlic cloves, minced
5 tablespoons extra-virgin olive oil
Preparation
Step 1
Preheat oven to 200°F.
Step 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.
