Slow-Roasted Tomatoes with Garlic and Herbs Recipe | Tasting Table
Prep Time:
15 minutes
Cook Time:
6 hours
Servings:
1 quart roasted tomatoes
Ingredients
  • Beefsteak tomatoes, 5 pounds (halved)
  • Garlic, one head (cloves peeled and gently smashed)
  • Fresh thyme, 5 sprigs
  • Fresh rosemary, 1 sprig
  • Sherry vinegar, 2 tablespoons
  • Extra-virgin olive oil, 1¼ cups
  • Kosher salt, 1 tablespoon
  • Freshly ground black pepper, 1 teaspoon
Directions
  1. Preheat the oven to 275°. Line a rimmed baking sheet with parchment paper and set aside. In a large mixing bowl, use your hands to toss together the: Halved tomatoes Smashed garlic cloves Thyme sprigs Rosemary sprig Sherry vinegar ¼ cup of the extra-virgin olive oil Kosher salt Freshly ground black pepper 2. Put the tomatoes skin side up on the parchment-lined baking sheet. Place the smashed garlic and herbs around the tomatoes (discard any extra marinade left over in the bowl).
  2. Roast the tomatoes for 1 hour. After 1 hour, rotate the sheet pan and reduce the oven temperature to 175°. Continue to roast the tomatoes until the skins crack and the tomatoes feel soft to the touch, about 3 hours longer. Turn off the oven and let the tomatoes rest in the oven for 2 hours (or preferably overnight, if you have a gas oven with a pilot light).
  3. Remove the baking sheet from the oven. Peel the skins off the tomatoes and discard; discard the garlic and herbs. Transfer the tomatoes to a quart-size glass canning jar and top with most of the: Remaining 1 cup of extra-virgin olive oil Leave a ¼-inch space at the top of the jar (the tomatoes should be completely submerged in oil; you might not use all of the oil--you can also pack the tomatoes into smaller jars and top off each one with the olive oil). Twist on the jar's lid and refrigerate the tomatoes for up to 2 weeks.