Ingredients
6 tomatoes
4 cloves of garlic
1 sprig rosemary, chopped
Olive oil
Directions
1
Slice the tomatoes so they are about 1/4 inch thick. I find the meatier they are the better they turn out.
2
On a parchment-lined baking sheet, spread the tomatoes out in a single layer and drizzle olive oil over them. Then sprinkle them with the chopped rosemary. Add the cloves of garlic to the sheet, leaving them peeled and in tact.
3
Roast the tomatoes for 6 hours at 200 degrees F. The meat of the tomato should shrivel but they will still be a bit liquidy.
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