Ingredients
-
1
-
1
-
1/2
-
1/2
-
1/2
-
1/4
-
4
-
-
-
-
-
-
-
-
Directions
Aromatic Slow-Roasted Tomatoes,This recipe takes winter tomatoes and turns them into fruit with summery concentrated sweetness and intense tomato essence. Serve as a side dish with roast beef, lamb, steak, or fish. Or puree the tomatoes with olive oil and serve simply over pasta. From Cooking Light.,The perfect remedy for those out-of-season tomatoes! Loved what this recipe did to them. Heck, I’ll even try it during summer, because they’re brought to an upper level of good! They would be wonderful as a base for tomato soup the next time I make them, seeing I have no leftovers. Thank you, Breezer for sharing. Made it for FYC.,This is one of my all time favorite recipes of all that I have tried on food.com. I have made oven roasted tomatoes for Caprese salad in the past, but thought I would chop them and make home made marinara using them. Next time I will puree half of the tomatoes but am quickly jotting down my ingredients and steps for the marinara because it was simply divine!
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Steps
|
1
Done
|
Preheat Oven to 200 Degrees. |
|
2
Done
|
Combine the Sugar, Extra Virgin Olive Oil, Salt, Basil, Oregano, Pepper, and Tomatoes in a Large Bowl, Tossing Gently to Coat the Tomatoes. |
|
3
Done
|
Arrange the Tomatoes, Cut Side Up, on a Baking Sheet Coated With Cooking Spray. Roast at 200 Degrees For 7 1/2 Hours. |
