Looking for a new way to use fresh tomatoes from the farmers’ market or the herbs from your garden? Try our slow-roasted tomatoes with garlic and herbs! Baking tomatoes slowly concentrates the sugars, giving them irresistible flavor. These gems can be served on top of crusty bread as an appetizer or used to spruce up the dullest pasta sauce. Make sure to increase your antioxidant intake by choosing organic tomatoes when you make this recipe.
Ingredients
- 5 ripe medium organic tomatoes
- 1 head of organic garlic, cloves peeled
- 3 sprigs of fresh organic thyme (can be substituted with oregano, basil, rosemary or sage)
- ¼ cup organic olive oil
- 2 tsp sea salt
Directions
Preheat oven to 250 degrees.
Cut tomatoes in half and toss in a bowl with olive oil, whole garlic cloves and thyme until everything is completely coated. Arrange the tomatoes cut side down in a non-reactive baking pan. Place garlic and thyme in between the tomatoes and drizzle the remaining olive oil from the mixing bowl over the tomatoes.
Place the baking pan in the oven and bake for 5 hours.
Eat your warm roasted tomatoes and garlic on bread, as a pizza or salad topping, or tossed into tomato sauce.
A great wine to pair with this recipe is France – Font-Mars picpoul de pinet 2016
Crisp and refreshing with grapefruit, floral and briny notes, $13
