Slow roasted tomatoes
A great way to preserve the overflow of garden tomatoes in the summer, slow roasting tomatoes is simple and will make the house smell like a rich marinara sauce or freshly baked pizza. Baking the tomatoes at a low temperature overnight is the secret to concentrating the delicious flavor of garden grown tomatoes. Once the tomatoes come out of the oven, they can be packed into Tupperware containers, covered with good olive oil and frozen for six months or longer. The perfect addition to soups, stews, tomato sauce, pasta, pizza, and salads, a batch of slow roasted tomatoes brings a little sunshine to the cold darkness of the winter months.
Slow roasted tomatoes
1 tablespoon sugar
1 tablespoon extra-virgin olive oil
1/2 teaspoon salt
1/2 teaspoon dried basil
7-8 whole cloves of peeled garlic
1/4 teaspoon freshly ground black pepper
4 pounds plum tomatoes, halved lengthwise, seeds removed (about 16 medium)
Preheat oven to 200°. Combine the ingredients in a large bowl, tossing gently to coat. Arrange tomatoes, cut side up, on a baking sheet coated with cooking spray. Roast at 200° for 7 1/2 hours