Roasted Tomatoes

1. 1

   ["Preheat oven to 300 degrees and line a large rimmed baking sheet with foil.", "Rinse tomatoes, slice in half lengthwise, and use melon baller or small spoon to remove the seeds.", "Place tomato halves in large shallow bowl and drizzle generously with olive oil and herbs. Mix with hands, coating the tomatoes evenly with the oil and herbs.", "Arrange tomato halves cut side up in one layer on lined baking sheet.", "Slice garlic cloves into 4-6 slivers each (depending on size) and place one sliver inside each tomato half. Sprinkle with coarse sea salt and place in oven.", "Roast the tomatoes for about 2 hours. Watch as they roast, their color will deepen and they will dry and begin to caramelize. The tomatoes will also ""slump"" in the pan.", "When the tomatoes appear cooked to a rich red, and are no longer losing moisture, turn the oven off and leave the tomatoes in the oven for about one more hour.", "Remove the tomatoes and use in a recipe, or freeze portions in plastic baggies for later use."]

No additional tips available.