Slow Roasted Tomatoes
Slow roasting brings out the sweetness of tomatoes. Use these as a side dish, puree for an incredible tomato sauce or soup, use in salsas or in place of tomatoes in any of your favorite recipes.
- 2-3 lbs of tomatoes cut into medium wedges
- 2 red or yellow onions cut into thick slices
- 6-8 cloves of fresh garlic, lightly chopped
- Dried or fresh herbs of choice, I like flat leaf parsley, thyme, oregano and marjoram, about 2 tbs fresh or 2 tsp dried
- Olive oil
Preheat oven to 250. Put all ingredients in a bowl, drizzle with olive oil, lightly toss and place in a single layer on an oiled, rimmed baking sheet. Roast for 2-3 hours. Should be halfway between a fresh tomato and a sun dried.