SLOW-ROASTED TOMATO QUARTERS

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Slow-Roasted Tomato Quarters image

Entered for safe-keeping. From June 2012 Vegetarian Times. Roasting summer tomatoes makes a chewy texture -- use in salads, sandwiches, and quiches. Uses the simplified Herbes de Provence version, Recipe #479887 #479887.

Provided by KateL

Categories     Vegetable

Time 1h35m

Yield 32 tomato quarters, 8 serving(s)

Number Of Ingredients 7

olive oil, for greasing baking dish
2 garlic cloves, thinly sliced
8 small plum tomatoes, quartered
2 teaspoons herbes de provence (see Herbes De Provence - Simple Spice Mix from Vegetarian Times #479877)
1/2 teaspoon salt (optional)
2 tablespoons olive oil, for roasting
1 tablespoon olive oil, for finishing

Steps:

  • Preheat oven to 300 F (149 C). Brush 13x9-inch (30x20x5-cm) baking dish with oil.
  • Insert garlic slices inside tomato quarters, and place tomatoes cut-side up in baking dish. Sprinkle with Herbes de Provence and salt, if desired. Drizzle with 2 tablespoons olive oil. Roast 1 1/2 to 2 hours, or until tomatoes are browned on edges and look mostly dry.
  • Drizzle with remaining 1 tablespoon oil, and cool. Transfer to jar, cover with lid, and store in refrigerator up to 1 week.

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