Slow Roasted Tomatoes
Active Time: 10 minutes | Total Time: 1 hour 30 minutes | Serves 4 | Vegan | Gluten Free
- 4 medium beefsteak tomatoes
- 8 cloves garlic
- ½ cup extra virgin olive oil
- ½ teaspoon kosher salt
- 1 tablespoon fresh oregano leaves
- ⅛ teaspoon freshly ground black pepper
- ⅛ teaspoon crushed red pepper flakes
Heat the oven (with the oven rack in the middle) to 300°F.
Using the tip of a paring knife, cut out the cores from the tomatoes. Cut the tomatoes in half horizontally. Use your finger to scoop out the seeds. Place the tomatoes cut side up in a baking dish. Peel the garlic and add to the dish. Drizzle with the oil and sprinkle with salt. Roast until the tomatoes and garlic are very soft, 1 to 1 hour 15 minutes.
Sprinkle the tomatoes with the oregano, black pepper, and red pepper. Serve with crusty bread, over pasta, topped with poached eggs, as a side to fish, whatever you like…
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