MotherStucker Tasty Tuesday:

My tomato fetish is at all time high thanks to the “Oven Roasted Tomato” recipe by David Lebovitz!

Oven-Roasted Tomatoes 

-2 tablespoons olive oil

(MotherStucker <3’s First Fresh Extra Virgin Olive Oil http://sandersfirstfresh.com/)

-1 clove garlic, peeled and thinly sliced

(MotherStucker actually used a healthy amount of Tastefully Simple’s “Garlic Garlic” http://www.tastefullysimple.com/)

-salt and freshly cracked pepper

-1 pound tomatoes, (8 small or 4 medium-sized)

1. Preheat the oven to 325ºF

2. Pour the olive oil into a shallow baking dish or pan and add the garlic, salt and pepper.

3. Cut the tomatoes in half horizontally.  Toss the tomatoes with the oil and seasonings, then lay them cut side down in the dish.

4. Bake for two hours, or until the tomatoes are completely softened and wilted, and start to wrinkle. Depending on the tomatoes, they may take longer to cook.

Storage: The tomatoes will keep for about five days in the refrigerator. They can also be frozen for up to six months.

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