When you roast tomatoes slowly at low heat, they have a concentrated smoky flavor that is delicious for pasta or sandwiches. My version ups the flavor by roasting them in a savory garlic oil.
RecipeSavants.comWhen you roast tomatoes slowly at low heat, they have a concentrated smoky flavor that is delicious for pasta or sandwiches. My version ups the flavor by roasting them in a savory garlic oil. Smart Recipes, European Recipes, Vegetables Recipes, RecipesVegetablesEuropeanRoasted Tomatoes In Garlic OilPT8H15MServes 6
Ingredients:
4 Pounds Plumb Tomatoes7 Cloves Garlic6 Tablespoons Olive Oil1 Teaspoon Kosher Salt0.5 Teaspoon Freshly Ground Pepper
Preheat oven to 200 degrees. Line 2 sheet pans with foil.
Arrange tomato slices cut-sides-up on prepared pans. In a small bowl, add garlic & oil and stir until combined. Drizzle garlic oil generously over tomatoes and season with salt & pepper.Roast until tomatoes have reduced in size and are lightly browned on the edges, about 6-8 hours. Allow tomatoes to cool. Refrigerate in a sealed container for up to 2 weeks. Allow refrigerated tomatoes to come to room temperature before serving.
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