foodies
Whatever you call them, "overnight tomatoes," slow-roasted tomatoes," or "moonblush tomatoes," they're really good!
One may use any kind of tomato. Here I have cherry tomatoes (Solanum lycopersicum var. cerasiforme - Solanaceae)
Prep:
Heat oven to 350 to 450 degrees F (175-230 C)
Cut tomatoes into slices or in half for cherry tomatoes, mix with olive oil, salt, your herbs of choice in whatever combination you like (e.g., oregano, basil, tarragon, etc.), garlic, a bit of sugar, a bit of vinegar (if you like), and pickled ginger and/or capers if you like
Place tomatoes on pan and place in hot oven and turn oven off
Leave tomatoes in oven overnight.
Alternative method:
Same as above but leave oven on for 30 minutes or so (check at 20 minutes) depending on how well-done you'd like your tomatoes.
AU202039m
foodies
Whatever you call them, "overnight tomatoes," slow-roasted tomatoes," or "moonblush tomatoes," they're really good!
One may use any kind of tomato. Here I have cherry tomatoes (Solanum lycopersicum var. cerasiforme - Solanaceae)
Prep:
Heat oven to 350 to 450 degrees F (175-230 C)
Cut tomatoes into slices or in half for cherry tomatoes, mix with olive oil, salt, your herbs of choice in whatever combination you like (e.g., oregano, basil, tarragon, etc.), garlic, a bit of sugar, a bit of vinegar (if you like), and pickled ginger and/or capers if you like
Place tomatoes on pan and place in hot oven and turn oven off
Leave tomatoes in oven overnight.
Alternative method:
Same as above but leave oven on for 30 minutes or so (check at 20 minutes) depending on how well-done you'd like your tomatoes.
AU202039m