- 12 Roma tomatoes or round red tomatoes
- 1 tablespoon olive oil
- 1/2 teaspoon coarse salt
- Freshly ground black pepper
- 3 cloves garlic, sliced
- Preheat oven to 400F.
- Slice and core tomatoes. Place on parchment-lined baking sheet. Drizzle with olive oil; sprinkle with coarse salt, pepper and sliced garlic. Bake 30 to 60 minutes, until juices have evaporated. Store in a plastic zip-top bag in refrigerator or freezer. You can also slow roast tomatoes in a 250F oven 3 to 4 hours.
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