Slow Roasted Tomatoes


4 pounds tomatoes
8 cloves garlic
1/4 cup olive oil
4 sprigs thyme
1 sprig rosemary
2 bay leaves, crushed
4 tablespoons balsamic vinegar
2 teaspoons kosher salt


Preheat oven to 300°

Cut your tomatoes. For large tomatoes cut into quarters and for small tomatoes cut in half.

Place the tomatoes on a parchment lined baking sheet. Toss with olive oil, salt, garlic, herbs, bay leaves and vinegar. Arrange the tomatoes cut side up.

Place in the oven and cook for 3 hours. Let cool and store in an airtight container, refrigerated.


Leave a comment