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Author Notes: Really easy, all you have to do to make these slow-roasted tomatoes is chop and bung them in the oven with herbs, garlic and olive oil for two to three hours, by which time they will have shriveled up and halved in size.
You can use them straight away in sandwiches (a grilled cheese with bursts of roasted tomato – yum yum), tossed into salads, made into a pesto, or pesto rosso – the fundamental pesto ingredients : basil, parmesan, almonds (instead of pine nuts), garlic and olive oil, and additionally olives and these bold slow roasted tomatoes. A tapenade meets pesto situation. —Kirthana | Theblurrylime
Makes 1 cup
- 2 pounds tomatoes (any variety - I use heirloom or cherry)
- 1 teaspoon dried oregano
- 3 tablespoons olive oil (plus extra, if refrigerating)
- 5 cloves of garlic, unpeeled
- Freshly ground black pepper
- Coarse salt, preferably
- Preheat oven to 140 C / 280 F and line a baking tray with aluminium foil.
- Halve or quarter the tomatoes based on their size (you want them to be about 2” X 2” approx). Lay them on the lined tray along with the cloves of garlic, and sprinkle with salt, pepper, and oregano; drizzle generously with olive oil.
- Bake the tomatoes in the oven for up to 2 - 3 hours, or until they start to dry and shrivel up to almost half their original size (this will depend on the ripeness and/or size of tomato, so keep an eye out after 2 hours). You still want them to have some juice and moisture, not completely dried out.
- You can use them right away, but if storing : pack the tomatoes in a jar and pour over some extra olive oil and refrigerate.
- This recipe was entered in the contest for Your Best Fresh Tomato Showstopper