We had our usual Friday night group of friends coming over for our end of the week "snacks and drink" date and I wanted to make something different than the usual dips I normally make. I quickly scrolled through my pinned recipes and found a few contenders but I kept going back to these Slow Roasted Garlic Tomatoes and I knew I needed to make these. And make them I did - and enjoyed them we certainly did! We enjoyed the sweet flavor of these slow roasted tomatoes with some mozzarella and some homemade focaccia. I bought these tomatoes at the store but I have so many tomatoes getting ready to ripen and I can not wait to make this again with my own tomatoes. I'll let you know how that comes out. I urge you to try this great dish - enjoy!!
recipe adapted from Food52
What you need:
2 teaspoons fresh oregano, chopped
2 teaspoons fresh basil, chopped
1 teaspoon crushed red pepper
1 teaspoon kosher salt
2-3 splashes olive oil Ask a question about this ingredient
What you do:
What Preheat oven to 400 degreesPreheat oven to 400 degreesPreheat oven to 400 degrees
Preheat oven to 400 degrees.
Cut a small slit n the top of each tomato.
Fill a small cast iron skillet with the tomatoes, slit side up.
Separate the head of garlic cloves and cut the cloves to fit and insert into the slits on top of the tomatoes.
Sprinkle the herbs and spices on top and then drizzle the olive oil over the tomatoes.
Roast the tomatoes for 35 minutes then remove from oven. Press the tomatoes with the back of a wooden spoon to release some of the juices. Stir a little to combine.
Return the pan to the oven and roast for another hour.
Press tomatoes again to crush the roasted garlic and mix well.
Serve and enjoy!