SLOW-ROASTED TOMATOES
8 ounces Roma tomatoes, cut in half
½ cup olive oil
Salt and freshly ground black pepper
½ bunch fresh rosemary
½ bunch fresh oregano
Preheat the oven to 200°F.
Coat the tomatoes in the olive oil and season them with salt and pepper. Lay them on a sheet pan, cut side up. Sprinkle the herbs all over the tomatoes.
Place the sheet pan in the oven and cook for 2 to 3 hours, until the moisture from the tomatoes has been released.
Remove from the pan and eat with everything.
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