Roasted Tomatoes with Garlic and Rosemary

A Jerry James Stone Recipe

Categories

Red

Ingredients
  

  • 6 tomatoes
  • 4 cloves of garlic
  • 1 sprig rosemary, chopped
  • Olive oil
Jump to instructions
Prep Time 5 minutes
Cook Time 6 hours
Total Time 6 hours 5 minutes

Instructions

  • Slice the tomatoes so they are about 1/4 inch thick. I find the meatier they are the better they turn out.
    Sliced Tomatoes 1
  • 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.
    Garlic and Rosemary Tomatoes 1
  • 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.
    Roasted Tomatoes Main 1
  • Roasted Tomatoes Close Up 1
  • Roasted Tomatoes Full 2