Slow-Roasted Tomatoes

Oh, what do you do with all those tomatoes!

Recipe from a farm friend, and tweaked by BrynTeg Farm.

Ingredients:

• 4 pounds fresh tomatoes (Romas, Cherry, Heirloom or Slicers)

• 1 bulb garlic, thinly sliced

• 5 tablespoons extra-virgin olive oil, avocado oil, or grapeseed oil

• Herbs of your choice such as basil, oregano, parsley, rosemary, sage and/or thyme

• Celtic or Sea salt

• Freshly-ground pepper (optional)

Directions:

• Preheat oven to 200- 225°

• Wash tomatoes. Slice tomatoes in half lengthwise.

• Drizzle oil on baking pan. Sprinkle salt and pepper on the oil.

• Add herbs. Gently stir and coat the herbs with oil and salt mixture in the baking pan.

• Place tomatoes, cut sides down, on prepared baking pan. (They can be placed closely together since they shrink considerably during baking.)

• Add thinly sliced garlic.

• Bake 12 hours. By the end, they are almost caramelized and crispy on the edges. Remove from oven and let cool.

Roasted tomatoes will keep in an airtight container, chilled 2 weeks or up to 8 months in the freezer. Bring to room temperature before using. After eating the tomatoes, you can use the olive oil for salad dressing or sautéing.

And… you’re house will smell amazing… all day!

Note: If you don’t have 12 hours, increase the oven temperature and roast to your taste.