Roasted Tomatoes in Olive Oil
Easily prepared olive oil tomatoes offer a simplified alternative to sun-dried varieties, perfect for use as a condiment or in various cooked dishes.
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Instructions
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Preheat the oven to 175 F/80 C, then remove stems and halve the tomatoes.
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Arrange tomato halves cut-side-up snugly in a deep ceramic or glass baking dish.
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Sprinkle tomatoes with sea salt, then add optional herbs and crushed garlic.
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Pour olive oil over the tomatoes, covering approximately two-thirds of their depth.
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Slow cook in the preheated oven for 3 to 5 hours until the tomatoes shrink and blister.
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Cool completely, then transfer the tomatoes and oil to airtight, nonmetal containers and refrigerate for up to one week.