Slow-Roasted Tomatoes Recipe | Epicurious.com
"We loved these tomatoes after they were cooked for 6 hours. We served them on crusty bread with a little olive oil and thought they'd also work well as a side dish. But to toss with pasta, we wanted a more intense flavor, so we cooked them an additional 2 hours. They were perfect...."
INGREDIENTS
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4 pounds plum tomatoes, halved lengthwise
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6 garlic cloves, minced
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5 tablespoons extra-virgin olive oil
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