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Slow Roasted Tomatoes
1 pint cherry tomatoes
Extra-virgin olive oil
4-5 cloves of garlic (optional)
Cut the tomatoes in half end-to-end, and place cut side up on a pan. Optional: Slice 4-5 cloves of garlic, and sprinkle over the tomatoes. Strip several sprigs of fresh thyme, and sprinkle the leaves over the tomatoes. Season with sea salt and fresh ground black pepper and drizzle extra-virgin olive oil liberally over all of the tomatoes. Place in the oven at 200°F for 6-8 hours; the tomatoes will collapse, but not completely dry out. (since they’ll be in there a while, preheating is not necessary) Cool and serve with crackers and soft cheese or package to preserve.
In all of its forms (tomato sauce and juice, e.g., as well as raw), the tomato is the second most widely consumed vegetable in the U.S., after the potato.
Keep in fridge in jar and cover with olive oil. Keep covered with lid and store up to 2 weeks
Freeze by packing tomatoes into a freezable container, pour oil from pan over the top. Cover with more olive oil if needed, label and freeze up to 6 months. .
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