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Slow Roasted Tomatoes

I made this recipe when we lived in NY all the time. In September, my tomato plants would be bending with the weight of the fruit and as much as we love tomatoes, you can eat only so many tomato salads. This recipe is very flexible – you can adapt quantities, herbs, etc.

Source: Adapted from What's Cooking America (Entered by Maria Weiser)
Serves: Varies with the number of tomatoes
Vegan!

Ingredients
5 lbs. tomatoes, halved and seeded
5 tbsp olive oil
6-8 cloves garlic, sliced
2 tbsp tuscan seasoning or dried herbs of choice
salt and pepper to taste

Step by Step Instructions
  1. Preheat oven to 450. Cut tomatoes in half lengthwise and remove core and seeds. Leave pulp as intact as possible. Place on foil lined baking sheet. Combine olive oil, garlic, and herbs. Sprinkle over tomatoes. Salt and pepper to taste. Bake at 450 for 10 mins. Lower oven temperature to 200 and let tomatoes roast 4-5 hrs until they have collapsed and caramelized to your taste. Serve alone with fresh basil or use as a sandwich topping or salad component. The tomato taste is very sweet and concentrated - half a tomato is a good serving.

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