We received a bunch of beautiful ripened tomatoes that started to blister and couldn’t figure out how to salvage such delicious bounty. Enter slow roasted tomatoes. Sure, it takes 3 hrs to roast but when you’re stuck at home, might as well pop these in the oven to make amazing combinations with ’em. You really can’t go wrong whichever way you go. They taste like the best marinara sauce in a slice.
- Tomatoes, rinsed and sliced
- Olive Oil
- Garlic (optional)
Pre-heat oven to 300 degrees. Arrange on pan and drizzle with olive oil and sprinkled with salt. I added a few cloves of garlic. Roast for 3 hours. Allow to cool before transferring to storage container. I’m sure if I left these out, I could easily have snacked on them throughout the day. Good for up to 10 days in refrigerator.