We have been enjoying our garden this summer! Slow roasted tomatoes are such a great side to a dinner or as an appetizer. Jeremy and I were thinking they would be yummy to use for a bruschetta, but we haven’t done that yet. I got this recipe from fine cooking.com.
The whole recipe doesn’t really have measurements. It just depends on how many tomatoes you are using.
Put down foil on a cookie sheet and spray with non stick spray. Drizzle a little olive oil over the pan. Cut the tomatoes in half through the equator and place cut side up on the cookie sheet.
Sprinkle/Drizzle the following on each tomato half:
- balsamic vinegar
- thyme (or another fresh herb)
Roast on 300-325 for anywhere from 2.5 (more ripe) -4 hours (less ripe) until the tomatoes have collapsed. We sprinkle feta on them, but I’m sure mozzarella or another cheese would be great as well!