These tomatoes are ridiculously easy to make and are very versatile:
– Snack on them
– Toss them into a salad
– Eat with bread, or bread and hummus- Serve as an appetizer
– Blend them into a sauce
– Mix with balsamic vinegar and blend into a salad dressing

Prep time is about 5 minutes and the results are gourmet!  Plus you will wake up to the heavenly smell of slow roasted garlic melding with tomatoes.

20 Roma (aka plum) tomatoes
1 head garlic, minced or use a heaping tablespoon of no-oil jarred minced garlic
salt and pepper to taste

Preheat oven to the lowest temperature – on my oven it’s 170 degrees.

Cut tomatoes in half length wise and place in a large bowl.  Toss well with minced garlic, salt and pepper.

Lay cut-side-up on a parchment lined baking sheet and place in oven overnight.  Bake for approximately 12 hours until the tomatoes are well-shrivelled.  You can leave them in longer for a sundried-tomato texture, or less time for a juicer texture.

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