Slow-Roasted Tomatoes


1 dozen tomatoes (plum, beefsteak or heirloom), quartered, stems removed
6 cloves garlic
  Olive oil
  Kosher salt


  1. Heat oven to 250. Line a 18×13 jelly roll pan with aluminum foil.
  2. Place tomatoes skin side down and drizzle with olive oil until all tomatoes are covered.
  3. Drop unpeeled garlic cloves randomly around the cookie sheet, drizzle with olive oil.
  4. Sprinkle a dash of salt over all the tomatoes and garlic.
  5. Roast for 3 hours or until tomatoes are shriveled, but still juicy.
  6. Serve with fresh mozzarella and basil, or however you like.

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