Slow Roast Tomatoes
(from tmiweber’s recipe box)
Use fresh herbs including thyme, rosemary, and sage. Serve on coutry bread with basil and extra virgin olive oil.
Source: Alton Brown
Prep time: 15 minutes
Cook time: 600 minutes
Categories: appetizer, vegetarian
Ingredients
- 20 ripe tomatoes, halved crosswise
- 1/2 cup olive oil, extra virgin
- 3 tbsp sugar
- 2 tbsp herbs, fresh and minced
- 1 tbsp kosher salt
- 1 tbsp black pepper, freshly ground coarse
Directions
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Preheat the oven to 170 degrees F, or the lowest setting on your oven.
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Place tomato halves closely together, cut side up, on 2 half sheet pans.
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Drizzle the tomatoes with the oil and then sprinkle the sugar over the tops, followed by the herb mixture and finish with the salt and pepper.
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Roast in the oven for a minimum of ten hours (Start right after dinner and leave the tomatoes in overnight).