Slow-roasting tomatoes bring out such sweet, intense flavour. You get almost all the concentrated flavour of sun-dried tomatoes without the drying.
Mixed with tons of garlic, oregano, and fresh basil, I don’t know how it works, but it tastes like heaven in your mouth. After roasting, they take on an intensely deep flavour and can be used in many ways. It’s perfect for eating with toast, bread, crackers, salads, pasta, goat cheese, and bocconcini. You name it.
My mom has made it since I was a child, and everyone loves it.
Here are other mouth-watering Tomato Recipes you should also make (and eat):
- 10 Tomato - Roma or any good, ripe tomato - 10 is about 1kg/2 lbs
- 1 tsp Salt
- 2 tsp Sugar
- 1 tbsp Garlic - minced
- 1/4 cup Olive oil - extra virgin
- Basil - thinly sliced or chopped
- 1 Bay leaves
- Pepper - optional
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- Wash all whole tomatoes thoroughly under clean, running water.
- Cut the tomatoes in half through the equator (not through the stem).
- Remove the seeds and gelatinous pulp.
- Cut each half in 4.
- Place tomato pieces into a Strainer and toss with salt and sugar to drain off liquid.
- Preheat oven to 190C/375F.
- Put the tomatoes onto a large rimmed Baking Sheet.
- Toss in all other ingredients. Stir until well-coated.
- Roast in the oven for 30 minutes. Using a Spatula, stir the tomatoes and roast for more 30 minutes until tomatoes are softened but not falling apart.
- Turn off the oven and let cool.
- Taste and add additional salt and pepper if desired. Remove Bay leaf and set aside.
- To store, place in clean Airtight Containers.
- Eat with toast, breads, crackers, salads, pasta, goat cheese, bocconcini or refrigerate for up to 2 weeks or freeze for up to a couple of months.
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Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
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