Slow - Roasted Tomatoes Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 40 ripe Roma tomatoes,
2 tsp Kosher salt,
1 tsp. freshly ground black pepper,
1/4 c extra-virgin olive oil (the darker the better) plus enough to cover for canning,
20 Large basil leaves, washed and dried.
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Directions: |
Directions:Preheat oven to 200º. Cut tomatoes in half from top to bottom, scoop out all seeds and juice, but leave the fleshy middle dividers in place. Put the halves in a large bowl and season with the salt and pepper; Coat them with the 1/4 cup of olive oil. Place the halves cut-side up on a baking sheet in a single layer. Roast for 8 hours. Do not open oven door during this period. Remove from oven and let cool. Layer the tomatoes into four clean, pint sized glass canning jars, alternating with basil leaves (5 per jar). Cover the layers with olive oil, leaving 1/4 inch of oil on top. Tap the jars to release any air bubbles. Tightly screw on clean lids and put in refrigerator. Bring to room temp. before eating. After the tomatoes are consumed, the basil oil can be used to make salad dressing. |
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Number Of
Servings: |
Number Of
Servings:40 |
Preparation
Time: |
Preparation
Time:1 hour prep, 8 hours cooking time, 30 min. canning |
Personal
Notes: |
Personal
Notes: These tomatoes are awesome! These will keep for 2 months, and can be used in salads, pizza, or as an antipasto or what ever you like! Joe Constable loves these!
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