Monday, July 5, 2010

Slow-Roasted Tomatoes With Fresh Herbs

24 ripe tomatoes, halved
2 T fresh sage, minced
2 T fresh oregano, minced
2 T fresh parsley, minced
2 T fresh thyme, minced
4 cloves garlic, minced
olive oil

Preparing the tomatoes:
Place the tomatoes cut side down on a baking sheet lined with oiled parchment paper. Drizzle with additional oil and scatter on the herbs. Roast 8-11 hours at 175 to 200 degrees F.

Place roasted tomatoes, with the oil and herbs, in a container and refrigerate (use within 4 or 5 days), or freeze in baggies or plastic container.


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