There are times in the kitchen you must think, try, taste, follow your instinct, explore, taste, and try again, and it could all go wrong. Then, there are times when you don’t have to use any peanut part of your brain, and you couldn’t mess it up! (We all need a few of these up our sleeves!) Here is one I discovered many moons ago when I started to roast tomatoes – each batch taste different, but equally as good! (And, for those that have been doing the same since you were entered the world, there is nothing new here – except for a cool little video.)
Slow Roasted Tomatoes & Garlic Recipe
Any kind of tomato – lots! (I had two baking trays full)
Garlic – Like garlic? Use a bulb. Love garlic? Go nuts!
Slice the tomatoes to the thickness of your index finger (as a rough guide). Peel and slice the garlic cloves about half the width of the tomatoes. Place on baking tray. I didn’t use any oil on the tray, mine came off fine (if in doubt use a non-stick tray). Sprinkle a little salt over the whole tray and put in the oven. If you have the time, put them at 100˚C (210˚F) and leave them for about 3 hours. If you want them done quicker, you run the risk of burning the tomatoes. Check on them after the two hour mark just to make sure they’re on track, but at this heat they shouldn’t burn.
While I was making these I thought I would give making a stop-motion clip another go. I had no plan when I started, so the knife chopping up the garlic looks a little sinister, but let me remind you it’s just garlic, and that it is okay to cut them up!
Do you have another variation on this recipe? I would love to try something new!