slow roasted tomatoes and garlic

How To Make slow roasted tomatoes and garlic

• 1

  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.
• 2

  Preheat oven to 225 degrees then clean tomatoes well. Line baking sheet that has sides with parchment paper.
• 3

  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.
• 4

  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.
• 5

  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.
• 6

  place in 225 degree oven for 2 1/2 to 3 hours. Remove from heat. Let cool.
• 7

  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.
• 8

  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.
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