Slow Roasted Tomatoes

Ingredients:

• Favorite Tomatoes

• Bel Lavoro Olive oil

• One Head Garlic, cloves separated but not peeled

• Herbs (I use; thyme, rosemary, basil)

• Salt and pepper

PREPARATION:

1. Preheat oven to 225 degrees for slow roasting.

2. Place the tomatoes sliced in half in a cookie tray or glass oven proof pan. *If using a cookie sheet place parchment paper down first. If using a glass oven-proof pan there is no need for the parchment paper.

3. Place garlic cloves on the sheet pan or glass pan with the tomatoes. 

4. Sprinkle olive oil over the tomatoes and garlic in the glass pan allowing extra to coat the bottom of the pan. On the cookie sheet sprinkle enough olive oil to make the tomatoes and garlic glisten.  

5. Sprinkle herbs over the tomatoes and garlic adding a small amount of salt and pepper. 

6. Roast the tomatoes in the oven for about 3 hours. *You want the tomatoes to be shriveled and dry, but with a little juice left inside–this could take more or less time depending on the size of your tomatoes. The garlic will only take about 1 hour so remove the garlic when done and continue roasting the tomatoes. Tomatoes are done when you have reached your desired texture. You can leave them a little plump and juicy or take them way down until they are cartelized and chewy.

   YOU CAN STORE YOUR TOMATOES IN THE FRIDGE COVERED WITH OLIVE OIL FOR UP TO 1 WEEK OR YOU CAN FREEZE UP TO 4-6 MONTHS.