"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Slow Roasted Tomatoes Recipe

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This recipe for Slow Roasted Tomatoes, by , is from The Comforts of Home A Linder Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Stacey Garrett
Added: Wednesday, October 7, 2009


20 Roma type tomatoes (same size tomatoes are best if your garden cooperates)
2 T olive oil, plus a little to oil the pan if you don't have a mister
1 T ground fennel
2 T dried basil
1 T dried oregano
1 T dried marjoram
(Any combination of herbs that appeals to you can be used.) I've actually used just plain ol' italian seasoning before. In about the last 3 hours you can also toss some garlic cloves on there because slow roasted garlic is the bomb!

Preheat oven to 250 F (about 9 hours roasting time) or 200 F (10-11 hours roasting time.) I used the shorter time.

Wash tomatoes, dry, and cut each tomato in half lengthwise, keeping the stem spot in one piece (to grab when peeling the tomatoes later.) Put tomatoes in a bowl and toss with olive oil and herbs.

Spray cookie sheet with olive oil mister (or brush very lightly with oil). Arrange tomatoes cut-side down on cookie sheet.

After about 8 hours, start checking tomatoes. They're done when skins puff up and tomatoes are reduced in size by at least half. It's a personal preference as to how dried you like them, and I prefer to cook mine until they look fairly dense, but still a tiny bit juicy.

These tomatoes have an intense tomato flavor that you probably can't get any other way. They can be eaten hot or cold. They freeze wonderfully to use all winter in soups, stews, and pasta sauces.




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