Monday, July 5, 2010

Slow Roasted Tomatoes

20 Roma tomatoes
olive oil
1 T each of dried fennel, Italian seasoning, dried basil, dried sage, dried oregano, dried thyme
1 head of garlic, broken up into unpeeled garlic cloves
salt and freshly ground pepper, to taste

Preheat oven to 175 degrees F, or the lowest setting.

Cut the tomatoes in half from the stems, and place cut side down on oiled baking sheet. Tuck garlic cloves around the tomatoes, sprinkle the dried herbs over the top and salt and pepper the tomatoes.

Roast 8-12 hours.


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