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Slow Roasted Tomatoes

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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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