Slow Roasted Tomatoes and Garlic
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- grape tomatoes
- garlic cloves
- olive oil
- seasonings of choice
1I used Grape Tomatoes (smaller than a cherry tomato) but you can use this recipe for any size tomato, and any amount. We started out with most of a turkey roaster full.
2Preheat oven to 225 degrees then clean tomatoes well. Line baking sheet that has sides with parchment paper.
3slice tomatoes in half around the middle. The idea is to place them on the parchment paper so that the tomato skin forms a cup to catch the juices from the tomato to keep the juice and flavor in the skin not running all over your pan.
4place whole cloves of garlic on parchment paper as well. Do not peel at this point, but make sure that the extra dry skin is removed.
5drizzle everything on the pan with olive oil. One recipe suggests that everthing should "glisten" but there really is not a magic amount to tell. Season with what ever seasonings you desire. The tomatoes become rather sweet so I just added salt and pepper. But since I made three batches that are going to store together, I did not season every batch with both things.
6place in 225 degree oven for 2 1/2 to 3 hours. Remove from heat. Let cool.
7when cool, place tomatoes in a bowl and cover with olive oil. Store in refrigerator until ready to use. It is suggested that these can be kept in the refrigerator for 2 weeks but use your own judgement.
8when garlic is cool, simple pinch one end and the clove should come out of the other, it might just be soft or it might be really squishy like a paste. Either way is fine. Place in airtight bowl, Smash the rest of the way with a fork. Use in sauces or as a spread on home made garlic toast.