Slow-Roasted Tomato Quarters

Name: Slow-Roasted Tomato Quarters
Prep time: 5 min
Cook time: 1 h 30 min
Total time: 1 h 35 min
Yield: 32 tomato quarters, 8 serving(s)
Ingredients: olive oil, for greasing baking dish; 2 garlic cloves, thinly sliced; 8 small plum tomatoes, quartered; 2 teaspoons herbes de provence (see Herbes De Provence - Simple Spice Mix from Vegetarian Times #479877); 1/2 teaspoon salt (optional); 2 tablespoons olive oil, for roasting; 1 tablespoon olive oil, for finishing

Submitted by KateL

"Entered for safe-keeping. From June 2012 Vegetarian Times. Roasting summer tomatoes makes a chewy texture -- use in salads, sandwiches, and quiches. Uses the simplified Herbes de Provence version, Recipe #479887 #479887."

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Ready In:: 1hr 35mins
Ingredients:: 7
Yields:: 32 tomato quarters
Serves:: 8

ingredients

olive oil, for greasing baking dish
2 garlic cloves, thinly sliced
8 small plum tomatoes, quartered
2 teaspoons herbes de provence (see Herbes De Provence - Simple Spice Mix from Vegetarian Times #479877)
¹⁄₂ teaspoon salt (optional)
2 tablespoons olive oil, for roasting
1 tablespoon olive oil, for finishing

directions

Preheat oven to 300 F (149 C). Brush 13x9-inch (30x20x5-cm) baking dish with oil.
Insert garlic slices inside tomato quarters, and place tomatoes cut-side up in baking dish. Sprinkle with Herbes de Provence and salt, if desired. Drizzle with 2 tablespoons olive oil. Roast 1 1/2 to 2 hours, or until tomatoes are browned on edges and look mostly dry.
Drizzle with remaining 1 tablespoon oil, and cool. Transfer to jar, cover with lid, and store in refrigerator up to 1 week.