Slow Roasted Tomatoes Recipe
Slow Roasted Tomatoes
20 ripe tomatoes, stems removed, halved lengthwise
1/2 c. extra-virgin olive oil
3 Tbsp. sugar
2 Tbsp. mixed herbs including thyme rosemary and sage
1 Tbsp. kosher salt
1 Tbsp. fresh ground black pepper (coarse ground)
Preheat oven to 170 F (or lowest temperature on oven)
Place tomato halves close together, cut side up, on racks on 2 half sheet pans. Drizzle tomatoes with the oil, and then sprinkle the sugar over the tops, followed by the herbs, then the salt and pepper.
Place in oven for a minimum of 10 hours.
20 ripe tomatoes, stems removed, halved lengthwise
1/2 c. extra-virgin olive oil
3 Tbsp. sugar
2 Tbsp. mixed herbs including thyme rosemary and sage
1 Tbsp. kosher salt
1 Tbsp. fresh ground black pepper (coarse ground)
Preheat oven to 170 F (or lowest temperature on oven)
Place tomato halves close together, cut side up, on racks on 2 half sheet pans. Drizzle tomatoes with the oil, and then sprinkle the sugar over the tops, followed by the herbs, then the salt and pepper.
Place in oven for a minimum of 10 hours.