Slow-Roasted Tomatoes in Olive Oil

1. 1

   Preheat the oven to 275 F. Arrange the tomatoes in a baking dish (I used a large oval baker but a 9x13 should be fine as well).

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   Then pour the olive oil over top.

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   Add more olive oil as needed so that just the tops of the tomatoes are exposed.

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   Sprinkle with the salt and sugar.

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   Bake for several hours (at least 6 hours, or all day), stirring every hour or so, until the tomatoes are very dark red.

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   Add more olive oil during the cooking process as needed so the tomatoes dont dry out.

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   When the tomatoes are cooked, sprinkle the raw garlic over top and cover dish with plastic wrap.

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   Let it sit for at least 20 minutes, then serve as desired.

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   Notes: 1.

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    These are great on crostini, but I love them in marinara, risotto, or just as a topping for fish or chicken.

11. 11

    Skys the limit!

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    2.

13. 13

    May be made up to a week in advance and kept in the fridge.

* Per serving · 4 servings · Values may vary.

No additional tips available.