By Chef Lippe
Slow-roasting tomatoes intensifies and concentrates their natural sweetness. This recipe can easily be halved or multiplied. Larger tomatoes require a longer roasting time. I am going to use these slow roasted tomatoes in a mozzarella log. They are also good in the stuffed baked lemons or eaten just as them come out of the oven.
Makes about 2 cups of tomatoes
Active time: 15 minutes
Total time: 4 hours 15 minutes
2 pounds small to medium tomatoes
2 large cloves garlic, peeled, thinly sliced
¼ cup extra virgin olive oil
Few twists freshly ground pepper
Large pinch coarse salt
Optional: few sprigs fresh thyme and/or rosemary
Preheat the oven to 250 degrees.
Core, and halve the tomatoes. Toss them with the sliced garlic, olive oil, pepper, salt and optional herbs. Line a baking sheet with parchment paper for easy cleanup. Place the tomato halves cut side down on top of the herbs and sliced garlic. Space the tomatoes so they aren’t touching one another.
Turn the tomatoes cut side up. Bake for two more hours.
When done, their fragrance will be heavenly. The tomatoes will be soft, shriveled and their edges caramelized. Slow-Roasted Tomatoes will keep a week in the fridge. Or store them in the freezer for up to 6 months.