Slow Roasted Tomatoes
1 pint golden cherry tomatoes, halved
3 fat garlic cloves still in their peels
Extra-virgin olive oil, for drizzling
A few pinches of fine sea salt
1. Preheat the oven to 200 degrees with the rack positioned in the middle. Line a jelly roll sheet (16 3/4×12-inch) with parchment paper.
2. Arrange the tomatoes cut side up on the baking sheet. Scatter the garlic cloves around, drizzle with olive oil, and sprinkle with a few pinches of salt. Roast for 2 1/2 to 3 hours, until the tomatoes have wrinkled (not shriveled) and reduced in size.
3. Place in a jar, cover with olive oil and eat within a week.
slow roasted tomatoes originally published on sassyradish.com
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