Garlic Tomatoes With Herbs and a Hint of Walnuts.
![photo by Rita1652](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_860,ar_3:2/v1/img/recipes/38/66/75/picFaJjH9.jpg)
photo by Rita1652
![](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_48,ar_1:1/v1/food_avatar/11712325/scOnaBv0QOK6QUlgvWRc_john%2520and%2520I%25202.jpg)
![photo by Bergy](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_200,ar_3:2/v1/img/recipes/38/66/75/picOk889P.jpg)
![photo by Bergy](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_200,ar_3:2/v1/img/recipes/38/66/75/pic6G1oC8.jpg)
![photo by Rita1652](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_200,ar_3:2/v1/img/recipes/38/66/75/picftmPGN.jpg)
- Ready In:
- 6hrs 30mins
- Ingredients:
- 8
- Serves:
-
30
ingredients
- 1⁄4 cup walnut oil, olive oil is just fine
- 1 bulb of garlic, sliced paper thin
- salt
- lots black pepper
- 2 tablespoons white balsamic vinegar
- 1 tablespoon minced rosemary
- 2 tablespoons minced basil
- 16 cups tomatoes (that are squeezed of excess water and seeds, quartered or cut into eights depending on size)
directions
- preheat oven to 200 degrees.
- Mix the first 7 ingredients in a large bowl.
- Add tomatoes mix to coat with dressing.
- Place on 2 large parchment lined pans skin side down.
- Bake for 6-12 hours.
- Cool completely.
- Place in a jar and cover with oil.
- Store in refrigerator for 3 weeks. If it lasts that long!
Questions & Replies
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Reviews
-
This is heavenly! I served these as a side with a vegetarian thin crust pizza and they sure disappeared. I did take some liberties Rita. I only did two tomatoes (romas) I cut each tomato into 8 pieces so they were quite thin cut. Mixed the tomatoes, garlic, rosemary, basil & lots of pepper. Spread that on parchment paper on my pizza stone. Then I lightly sprayed the tomatoes with Olive oil. Baked at 200 for 5 1/2 hours. Because they were cut smaller they did get quite dark but they tasted fantastic. The garlic was wonderful. Thanks Rita for posting this recipe that will be used over & over again.
RECIPE SUBMITTED BY
Rita1652
Jamesburg, New Jersey