Slow Roasted Baby Heirloom Tomatoes
- 1-2 lbs assorted baby heirloom tomatoes halved
- 6-8 Whole cloves of unpeeled garlic
- Olive oil
- Sea salt or Kosher salt
Preheat oven to 225 degrees Fahrenheit
Arrange tomato halves on a parchment lined baking sheet, cut side up
Randomly arrange garlic cloves among tomatoes
Lightly drizzle tomatoes with olive oil
Sprinkle a small amount of salt on tomatoes
Bake for about 3 hours until the edges shrivel and the tomatoes are fairly dry
Enjoy the tomatoes warm or at room temperature
Excellent on flat breads or pizza, in pastas, on roasted fish, fowl or meats.
You can store tomatoes in olive oil, in the refrigerator, for up to a month.