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Food / Recipes

Tomates al Horno / Slow Roasted Tomatoes

 
Very Good


Ingredients
4 pounds or 1 3/4 kilo fresh vine-ripened plum tomatoes
6 garlic cloves minced
5 tablespoons extra-virgin olive oil
2 Tbsp. rosemary finely chopped
coarse salt and freshly ground pepper

Preparation
Preheat oven to 200 degrees F. Line a large baking sheet with aluminum foil. Wash tomatoes and cut out the stem core. Slice the tomatoes in half lengthwise. Scoop out and discard the seeds, leaving as much pulp as possible. Place tomatoes, cut sides up, in prepared baking pan. (they can be placed closely together since they shrink considerably during baking) Sprinkle the tomatoes with a little of each seasoning. Place in oven for 1 hour or until tomatoes look as they are about to collapse.

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