Tuesday, August 24, 2010

Slow Roasted Tomatoes and Rustic Bread

We had this as a snack last night and it was oh....so.... delicious! 

Slow Roasted Tomatoes with Rustic Bread

1-1/2 lb.s of cherry tomatoes, various colors but similar in size
1/4-1/2 c. of olive oil
7 cloves of garlic, peeled and chopped in half
2 t of kosher salt  (you can use normal but a a coarser type is better)
2 t fresh ground pepper

preheat oven to 325.  Clean and dry tomatoes, and put in a single layer in a casserole dish.  Pour olive oil over top and rub with hand to make sure all tomatoes are coated well.  There should be a 1/2 inch layer of oil at the bottom of the dish.  Sprinkle garlic, salt and pepper on top.  Bake for 45-60 minutes until the skins are split and the tomatoes are soft.  Serve with rustic bread.  (We used rustic bread with gorganzola and feta cheeses melted on top with a little garlic and olive oil.)  


1 comment:

  1. OK. This sounds delicious and easy! Thanks for posting!!