Slow Roasted Tomato
An easy end of summer recipe for slow roasted tomato marinated in lots of herbs with oil and a touch of vinegar. It is the perfect condiment to use on salads, hummus, grilled, omelette, soups and risotto.
Ingredients
- 2 Ibs Cherry Tomato Halved
- 1 cup Olive Oil
- 1/4 cup White Vinegar
- 2 Tsp Thyme
- 2 Tsp Rosemary
- 1 Tsp Marjoram
- 1 Tsp Parsley
- 3 Tbsp Chopped Garlic
- 1 Tsp Salt
Instructions
- Preheat oven to 225F
- Combine all the ingredients in a deep baking dish. Place in oven and allow to cook for 5 hours. Stir every hour or so to allow for even cooking.
- Bring tomatoes out of the oven and allow them to cook for 15 minutes. Then transfer in a container. Allow the tomatoes to cool for another hour or so before covering tightly with a lid and placing in a fridge.