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
