Seasoned Slow Roasted Tomatoes |
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Prep Time: 0 Minutes Cook Time: 300 Minutes |
Ready In: 300 Minutes Servings: 1 |
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this recipe is for a slow cooked tomato used as an appetizer... they are not meant to be kept long term...the recipe will make 20 half tomatoes..the cooking time is at a very low temperature but it takes 5 hours. Read more .. use them to put on crostini as an appetizer or in a sandwich or diced and tossed with pasta and olive oil... the recipe is out of a Martha Stewart magazine.. Ingredients:
10 paste tomatoes cut in half lengthwise....mixed colors if you can find them |
4 cloves garlic, thinly sliced |
20 sprigs fresh thyme |
1 tbsp. fresh thyme leaves |
3 tbsp. extra virgin olive oil |
enough extra olive oil to fill a jar. |
coarse salt |
freshly ground pepper |
Directions:
1. preheat oven to 200' F
2. place tomatoes cut side up on a baking sheet lined with parchment paper
3. place a garlic slice on each tomato
4. place 1 sprig of thyme on each tomato
5. and scatter the leaves over the tomatoes
6. drizzle the 3 TBSP. of oil over the tomatoes
7. season with salt and pepper
8. bake until the tomatoes are shriveled but still soft..about 5 hours
9. let cool completely on the baking sheet placed on a wire rack
10. when cool transfer the tomatoes to a jar and cover with olive oil.
11. store in the refrigerator for up to 3 days
12. .....................................................................
13. serve on crostini
14. tuck into a sandwich
15. dice up and toss with fresh spaghetti and olive oil
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