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<p>Make them last awhile by drying them (with some flavor boosters) and keeping them well into the winter!</p>Source: http://smittenkitchen.com/blog/2008/08/slow-roasted-tomatoes/ (Entered by Lara Rasmussen Anderson)
Serves: As many as you like
Step by Step Instructions
- Preheat oven to 225°F. Halve each cherry or grape tomato crosswise, or Roma tomato lengthwise and arrange on a parchment-lined baking sheet along with the cloves of garlic. Drizzle with olive oil, just enough to make the tomatoes glisten. Sprinkle herbs on, if you are using them, and salt and pepper, though go easily on these because the finished product will be so flavorful you’ll need very little to help it along.
- Bake the tomatoes in the oven for about 3 hours (or up to 8 hrs). You want the tomatoes to be shriveled and dry, but with a little juice left inside–this could take more or less time depending on the size of your tomatoes.
- Either use them right away or let them cool, cover them with some extra olive oil and keep them in the fridge for the best summer condiment, ever. And peel the cloves of garlic when you’re done–they’ll be wonderful and sweet–and store them in the container with the tomatoes for smearing on a sandwich.
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