Slow-roasted Tomatoes

Recipe from


Ingredients

3 medium tomatoes, cut in half
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 fresh oregano sprig
1 fresh thyme sprig
1 bay leaf
2 fresh basil leaves
1/4 cup extra-virgin olive oil

Preparation

Preheat oven to 225°. Sprinkle cut side of tomatoes with salt and pepper. Place tomatoes, cut-side down, in bottom of a 13- x 9-inch baking dish. Top with oregano and remaining ingredients. Cover with foil; bake at 225° for 2 hours. Remove from oven, and cut slits in top of foil, allowing steam to escape.

Note:

Jeff Jackson,

November 2007
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