Slow—And I Do Mean Slow—Roasted Tomatoes

SLOW ROASTED TOMATOES: When tomatoes are slow roasted in the oven they caramelize and become a fragrant, fresh dish that is especially delicious when served with baguette slices. (Maureen Zebian/The Epoch Times)

Tomatoes are supposed to be a sweet, delectable fruit. All those who grow tomatoes in their gardens are nodding their heads in agreement. It is hard to eat store-bought tomatoes, especially after September when the season in most parts of the United States has ended.

Unfortunately, when tomatoes finally ripen, they do so all at once. So if you have about 60 tomatoes on your kitchen counter, why not try to slow-roast them. They are especially delicious when prepared this way and easy to freeze.

Slow-Roasted Tomatoes

• 5 pounds tomatoes, cut in half
• 1/2 cup olive oil
• 1/4 cup dried parsley
• 3 tablespoons dried basil
• 1 tablespoon ground fennel
• 3 tablespoons dried oregano
• 4 garlic cloves minced
• Sea salt
• Freshly ground pepper

Preheat oven to 200 degrees F.

Put tomatoes and spices in a large plastic bag. Add olive oil and mix all ingredients. Line a baking tray with foil; spray a light coating of olive oil on the tray. Arrange tomatoes with cut side down and skin sides up.

Cook tomatoes for approximately 4–6 hours or until they are reduced to one-third their original size. The time varies due to the different sizes of the tomatoes. They should look caramelized and crispy on the edges.

Remove the baking sheet from the oven, and allow the tomatoes to cool to room temperature. Store in a refrigerator in an airtight container or freeze. them.

Serve on crusty bread with a little olive oil or put them in your favorite pasta dish.