Friday, 2 December 2011

Slow Roasted Garlic Tomatoes

·         8 ripe Roma tomatoes
·         6 cloves of garlic
·         2 tablespoons olive oil
·         6 teaspoons thyme
·         Salt and pepper
Heat the oven to 300°F. Core out each tomato and cut a 3/4 inch deep X in the end of each tomato. Sprinkle inside of tomatoes with salt and pepper. Stuff each tomato with 1 clove of garlic and 1 teaspoon of thyme. Coat olive oil in the bottom of a shallow baking dish, place the tomatoes in a row, and bake 1.5 to 2 hours.