bonnie’s slow roasted tomatoes with garlic & basil

How To Make bonnie’s slow roasted tomatoes with garlic & basil

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  Step 1
  Choose firm, ripe garden tomatoes, all about the same size. The ones I used here were about the size of a golf ball. You can also use this cooking method for cherry tomatoes.
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  Step 2
  Rinse the tomatoes and pat dry. Remove the stems. Cut them in half across the tomato. Core and remove the seeds.
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  Step 3
  Place the tomatoes in a jelly roll pan or similar pan with a rim. I used a heavy Wilton pan.
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  Step 4
  Mix olive oil, Chopped garlic, (I used 8 large cloves; we love garlic!) add 4 tablespoons of dried leaf basil, and one teaspoon salt and one teaspoon coarse black pepper.
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  Step 5
  Put the lid and ring on the jar and shake until mixed. use a spoon to drizzle the mixture over all the tomatoes, making sure the garlic gets in each tomato half.
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  Step 6
  Roast the prepared tomatoes in the oven 325 for 2 1/2 hours. (If you are using bigger tomatoes, it make take a few minutes longer.)
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  Step 7
  Here is how it looks.
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  Step 8
  Roasted tomatoes are delicious on toast with a little cream cheese. Add avocado! Bacon! Yummy!
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  Step 9
  Store in wide-mouthed jar in the fridge for up to 5 days. Use them in anything your creative imagination can come up with.
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  Step 10
  These roasted tomatoes may be frozen. Fill pint wide- mouth jars 1 1/2 inches from the top of the rim, place them in the freezer WITHOUT a lid on until the tomatoes are frozen. Then apply the lid and ring. You can defrost the jar in the fridge.
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  Step 11
  Enjoy! At the end of the season, save every one of your precious tomatoes to make this recipe. They are a gift!
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