- Serves: 36 to 48
- Active Time: 10 mins
- Total Time: 4 hrs - 5 hrs
- Views: 42,935
- Success: 97%
Step 1: Preparing and Roasting the Tomatoes• 2 garlic cloves
• 6 tbsp extra-virgin olive oil
• 1/2 tsp quality sea salt
• 2 tsp herbes de provençe
• 1/2 tsp freshly ground black pepper
• 18 medium Roma or 24 Campari tomatoes
Preheat the oven to 250° degrees Fahrenheit.
In a small bowl, whisk together the crushed garlic, olive oil, grey salt, Herbes de Provence and pepper.
Cut the tomatoes in half and arrange them on a parchment-lined baking tray, cut side up.
Spoon a bit of the mixture over each tomato, stirring as you go because the garlic tends to sink to the bottom of the bowl.
Bake the tomatoes for 4 to 6 hours. The longer you bake them, the more concentrated their flavor will be. Cool the tomatoes before transferring them to a platter. They can be served right away or will keep in the refrigerator for a few weeks.
Serve these simple but flavorful tomatoes as a garnish for a brunch or as a side with roast chicken or a grilled steak.
- by Dawn Thomas
- April 24, 2007
These can be served as a side vegetable with grilled or roasted meats and fish. They are even nice cut up and added to a salad, to a sandwich or on crackers with a dollop of goat cheese on top.
When tomatoes are in season and are juicy and full of sweet flavor, you can make a big batch. The great thing about these tomatoes is that they will keep in the refrigerator for a few weeks.