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Make these when tomatoes are in season. The slow roasting gives them an incredible flavour: serve with little toasts, or chop them up and toss with pasta or couscous.
Ingredients
2 pounds (910g) Roma tomatoes, fresh and in season (about 10 tomatoes)
3 cloves garlic, minced
2 Tbsp (30mL) extra–virgin olive oil
Directions
Preheat oven to 200°F (95°C).
Carefully cut tomatoes in half lengthwise and place cut side up on a shallow baking pan or cookie sheet. Drizzle olive oil and sprinkle minced garlic over tomatoes. Add a bit of salt and pepper, to taste.
Bake, uncovered for 4 hours or more. The tomatoes should be fairly shriveled looking and very aromatic.
Cool to room temperature and serve as an appetiser on crackers or thin slices of French bread.
