Slow Roasted Tomatoes and Garlic
★★★★★ 1 vote5
·seasonings of choice
How to Make Slow Roasted Tomatoes and Garlic
- I 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.
- Preheat oven to 225 degrees then clean tomatoes well. Line baking sheet that has sides with parchment paper.
- slice 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.
- place 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.
- drizzle 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.
- place in 225 degree oven for 2 1/2 to 3 hours. Remove from heat. Let cool.
- when 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.
- when 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.