Pasta with Bacon, Onion & Arugula
Active: 25 minutes
Total: 25 minutes
Slow Roasted Tomatoes
Active Time: 10 minutes Total Time: 1 hour 30 minutes Serves: 4
Vegan Gluten Free
Ingredients
- 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
Instructions
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…
step by step
/01/
Using the tip of a paring knife, cut out the cores from the tomatoes.
/02/
Cut the tomatoes in half horizontally. Use your finger to scoop out the seeds. Place the tomatoes cut side up in a baking dish.
/03/
Peel the garlic and add to the dish.
/04/
Drizzle with the oil and sprinkle with salt. Roast until the tomatoes and garlic are very soft, 1 to 1 hour 15 minutes.
/05/
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…
This recipe was printed from:
https://jessicaseinfeld.com/recipes/slow-roasted-tomatoes
