Slow Roasted Tomatoes
Tomatoes abound in the summertime! And although it can be tough to convince us to turn on the oven in the heat of it all, this recipe is completely worth it! You can easily make a large batch and store them topped with olive oil in a jar in the fridge for up to a month. They make a delicious addition to everything from pasta and pizza, to salads and your favorite grilled meats or veggies. You can also add garlic and herbs to the mix for even more flavor!
INSTRUCTIONS
Preheat your oven to 225 degrees F. Arrange the tomatoes in a single layer on a large baking sheet. Drizzle lightly with olive oil, and sprinkle evenly with sugar, salt and pepper. Roast from 3 to 4 hours, until the tomatoes shrivel and become lightly browned. Remove and set aside to cool or use immediately. To store, place in sterilized jars and coat with a layer of olive oil. Store refrigerated for up to a month.
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