Slow Roasted Tomatoes
- Ready In:
- 9hrs 20mins
- Ingredients:
- 6
- Yields:
-
1 sheet pan
- Serves:
- 1
ingredients
- 20 roma type tomatoes
- 2 tablespoons olive oil, plus a little to oil the pan
- 1 tablespoon ground fennel
- 2 tablespoons dried basil
- 1 tablespoon dried oregano
- 1 tablespoon dried marjoram
directions
- Preheat oven to 250 F (about 9 hours roasting time)
- Wash tomatoes, dry, and cut each tomato in half lengthwise, keeping the stem spot in one piece (to grab when peeling the tomatoes later.) Put tomatoes in a bowl and toss with olive oil and herbs. (Any combination of herbs that appeals to you can be used.).
- Brush cookie sheet very lightly with olive oil. Arrange tomatoes cut-side down on cookie sheet.
- After about 8 hours, start checking tomatoes. They're done when skins puff up and tomatoes are reduced in size by at least half. It's a personal preference as to how dried you like them, and I prefer to cook mine until they look fairly dense, but still a tiny bit juicy.
- Let cool.
- Slip tomato skins off, collecting tomato meat and juices. Transfer to freezer bags and freeze.
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