Roasted Tomatoes

Prep Time: 10 minutes                        Roasting time: 3 hours
Yield:  2-3 cups

Ingredients:

2-3 pounds (1-1.5 kg) of firm, but ripe, Roma tomatoes

¼ cup (60 mL) olive oil
1 small onion, finely chopped
3-4 garlic cloves, minced

Sea or Kosher salt; freshly ground black pepper

Method:

1. Prepare tomatoes: Cut tomatoes in half, or in thirds if they are on the large size. Place in a large bowl.
2. In a saucepan, heat olive oil over low heat and add the finely chopped onion and minced garlic. Gently heat (like a confit) until soft and fragrant for about 5 minutes.
3. Pour the warm olive oil mixture over the tomatoes and gently coat the tomatoes.
4. Pour onto a parchment-covered baking sheet.   Spread the tomato slices into a single layer (use a second baking sheet, if necessary).   Turn the tomatoes cut-side up.
5. Season with a sprinkle of salt and pepper.
6. Bake at 225⁰F for 2 hours. Then, increase the heat to 250⁰F for an additional hour. The tomatoes should collapse – they should  not get brown; they should just become an intense burnished orange-red colour.
7. Let the tomatoes fully cool on the baking sheet. Place in a container and enjoy. … or add to your pizza, pasta sauce, or vinaigrette.

Questions and comments are always welcome      alex@chilipeppersandpears.com ^[1]