oven-roasted tomatoes
- Categories
- None
- Yield
- 4 To 6
| Measure | Ingredient |
|---|---|
| 6 mediums | Tomatoes; sliced crosswise about 1/2-inch thick |
| Olive Oil | |
| Salt | |
| Black Pepper | |
| Granulated Sugar |
Pre-heat the oven to 300-F degrees F.
Line two baking sheets with aluminum foil and rub generously with olive oil.
Arrange the tomato slices in a single layer on the prepared baking sheets.
Sprinkle with salt, pepper, and sugar to taste.
Roast until the tomatoes shrivel and the edges start to turn brown. Most of the liquid around the tomatoes will be caramelized when your roasted tomatoes are ready, in about 1 hour.
Serve warm now, or with meals throughout the week, because your roasted tomatoes will keep 4 to 5 days in the refrigerator to be re-heated just prior to serving.
Posted to dailyrecipe@... by Recipe-a-Day <recipe-a-day@...> on Aug 24, 1999, converted by MM_Buster v2.0l.
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