Blues Man
New member
Here is one of my favorite ways to use up my extra tomatoes from the garden.
I start by washing off 10-12 large tomatoes, cutting them in half and cutting out the cores. In a bowl I put a 1/3 of a cup of olive oil, kosher salt, fresh ground pepper, and an entire large head of garlic (unpeeled cloves). Put the tomatoes in the bowl of oil and mix gently.
Put the tomatoes on a cookie sheet, cut side down. Drizzle the oil remaining in the bowl over the top of the tomatoes. Place the tomatoes in a 350 degree oven for 20 minutes.
Remove them from the oven and remove the skins from the tomatoes. Grind some additional fresh pepper on top of each tomato. Add sprigs of thyme on top.
Lower the oven temperature to 275 degrees and roast the tomatoes for 4-5 hours. Every hour drain off any accumulated liquid.
Use in any recipe calling for stewed of whole tomatoes. I wish you could smell and taste these tomatoes. Unbelievable flavor!
I start by washing off 10-12 large tomatoes, cutting them in half and cutting out the cores. In a bowl I put a 1/3 of a cup of olive oil, kosher salt, fresh ground pepper, and an entire large head of garlic (unpeeled cloves). Put the tomatoes in the bowl of oil and mix gently.
Put the tomatoes on a cookie sheet, cut side down. Drizzle the oil remaining in the bowl over the top of the tomatoes. Place the tomatoes in a 350 degree oven for 20 minutes.
Remove them from the oven and remove the skins from the tomatoes. Grind some additional fresh pepper on top of each tomato. Add sprigs of thyme on top.
Lower the oven temperature to 275 degrees and roast the tomatoes for 4-5 hours. Every hour drain off any accumulated liquid.
Use in any recipe calling for stewed of whole tomatoes. I wish you could smell and taste these tomatoes. Unbelievable flavor!