1 pound of cherry tomatoes, halved
6 cloves garlic, unpeeled
2 Tbsp. olive oil
salt and freshly ground pepper
Preheat the oven to 250 degrees. Put the tomatoes and garlic on a baking sheet.
on tray, ready to roast
garlic is still in the skins
Transfer the tray to the oven and roast for 2 to 3 hours, until shriveled but still moist.
roasted, garlic removed for skin removal
roasted but still moist, 3 hrs.Allow to cool and peel the garlic cloves.
Enjoy immediately OR store in a jar in the refrigerator topped with olive oil.
the before and the after
I cut the garlic cloves into slices
GOOD INFO FROM A WEB SITE:
Looking for more options on how to serve the slow-roasted tomato?
You can use them in place of their far more potent cousin, the sun-dried tomato, in almost any recipe, and here are a few of my favorites uses.
- Mound onto a wedge of crusty bread, top with mozzarella and broil to melted sandwich perfection.
- Toss them with crumbled feta and serve over fresh greens for a light lunch.
- Add to pizzas toppings; feel free to skip the tomato sauce and drizzle pizza with olive oil instead.
- Toss with hot pasta and chopped fresh herbs for a simple, yet elegant meal.
I mixed my roasted tomatoes with green from the garden.
Preserving Slow-Roasted TomatoesFreezing: Pack tomatoes into a freezable container, and pour the oil from the pan over the top. Cover with more olive oil if needed, label and freeze for up to 6 months.
Fridge: Transfer tomatoes to a jar and cover with olive oil. Cover jar with lid and store in the refrigerator for up to two weeks.