Slow-roasted Tomatoes in Garlic Olive Oil

1. 1

   Preheat the oven to 275 F. Slice the tomatoes in half vertically (you can slice a little piece off the bottom to help the tomatoes sit upright).

2. 2

   If using bigger tomatoes slice them in thirds but make sure all slices are about the same width.

3. 3

   Rub olive oil on both sides of the tomatoes and line them in a single layer along a rimmed baking sheet.

4. 4

   Sprinkle sea salt over them.

5. 5

   Bake for 4-6 hours or until they look sun-dried.

6. 6

   After they are finished cooking place them in an airtight jar, drop in the garlic slices, mix it all up and cover with olive oil.

7. 7

   Let them sit in the fridge overnight to marry the flavors.

* Per serving · 4 servings · Values may vary.

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