Slow-roasted tomatoes with whole garlic cloves
Slow-roasting transforms a great tomato, or even a not-so-great tomato into a luscious, flavor-dense, chewy treat. They stand alone in a tapas platter or can be worked into salads, soups, bruschetta, eggs, pasta, salsas and more. A slow-roasted tomato is the little black dress of your culinary wardrobe.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 10 minutes
- Yield: 24 halves 1x
Ingredients
Scale
- 1 dozen roma tomatoes, sliced in half lengthwise
- Olive oil
- Cloves from one head of garlic, separated, but not peeled
- 3 T of rosemary, thyme or basil, finely chopped
- Sea salt
- Pepper
Instructions
- Heat oven to 225 degrees. Rub a little olive oil in the bottom of a roasting pan. Sprinkle cloves between tomatoes. Toss tomatoes and garlic with a generous splash of olive oil and sprinkle with herbs, salt and pepper. Turn tomato halves so they are all cut-side up in pan. Cook 3-4 hours, checking every hour.
- The garlic cloves will be done after about an hour. Remove garlic and continue roasting the tomatoes. Let the garlic cloves cool and then slip them off their peel. You can use them with the tomatoes or reserve for another use.
- Tomatoes are done when you are satisfied with their texture. You can leave them a little plump and juicy or take them way down until they are caramelized and chewy.
- If you have any leftovers, store in fridge covered in olive oil for about a week.