We loved these tomatoes after they were cooked for
6 hours. We served them on crusty bread with a little olive oil and thought they’d also work well as a side dish. But to toss with pasta, we wanted a more intense flavor, so we cooked them an additional 2 hours. They were perfect.

Serves 4 to 6.

INGREDIENTS

  • active time: 15 min. start to finish: 6 to 8 hr.4 lb. plum tomatoes,halved lengthwise
  • 6 garlic cloves, minced
  • 5 tablespoons extra-virginolive oil

  • DIRECTIONS

    Preheat oven to 200°F.


    Put tomatoes, cut sides up, in 2 large shallow baking pans. Combine garlic and oil and spoon over tomatoes. Season tomatoes with salt and pepper and roast in oven 6 to 8 hours (tomatoes will be reduced in size but will retain their shape). Cool tomatoes.

    Cooks’ note:• Roasted tomatoes keep in an airtight container,chilled, 2 weeks. Bring to room temperaturebefore using.