Vegetables

Slow-roasted Tomatoes

  • 40 Ripe paste tomatoes
  • 2 tablespoons Kosher salt
  • 1 teaspoon Black pepper, freshly ground
  • 1/4 cup + Olive oil, extra-virgin
  • 20 large Basil leaves, washed & dried

    • Preheat oven to 200°. Cut tomatoes in half from top to bottom. Use your fingersto scoop out the seeds and juice but leave the fleshy middle dividers in place.Place the halves into a large bowl and season them with the salt and pepper. Coat them with olive oil. Place halves cutside up onto a baking sheet in a singlelayer. Roast for 8 hours.DO NOT OPEN THE OVEN DURING THIS PERIOD. Remove the tomatoes from the oven and allow them to cool. Layer the tomatoes into four clean,pint-size glass canning jars, alternating with basil leaves (five per jar). Cover the layers with olive oil, leaving 1/4 inch extra olive oil on top. Tap the jars to dislodge air bubbles. Tightly screw on clean lids. Place the jars into the refrigerator, where the tomatoes will keep for up to 2 months. Bring to room temperature before eating. After eating the tomatoes and basil, you can use the olive oil for salad dressings.

    From Organic Gardening Collection, Rodale Inc.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Bruce E Keyser Sr of Brookings, OR. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!