Tomatoes conserva
 
Prep time
Cook time
Total time
 
What a wonder way to pu away some of those tomatoes that are everywhere!
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Ingredients
  • 4 pounds of juicy red tomatoes like beefsteak
  • 2 medium garlic cloves, sliced into thin pieces
  • ⅓ cup of high quality olive oil
  • Coarse salt like Netarts Bay salt and fresh ground pepper
Instructions
  1. First off, buy your organic tomatoes at the farmer’s market and revel in their beauty. When you are ready, position the racks in the oven to the top of the oven. Turn on the oven and heat it up to 350 degrees. Slice the tomatoes into ¼ inch thick rounds and place in a single layer on two rimmed baking sheets. Drizzle the oil over the red ripe beauties so they are all oiled, place a slice of garlic on some of the tomatoes then sprinkle with salt and pepper and pop in the oven.
  2. Lower the heat to 225 degrees and slowly roast 4-5 hours, only peeking in on them a few times to rotate the pans. The tomatoes will start to look wrinkly and like juicy sun dried tomatoes. Watch them closely towards the end as they can burn easily at that point. Let them cool for 10 minutes before using. Eat slowly and with relish. Will keep in the fridge in an airtight container for up to a week and frozen for up to a couple months. Longer if vacuum sealed.
Recipe by The Cave Woman Cafe at http://cavewomancafe.com/dairy/saving-some-red-ripe-tomatoes-for-the-winter-blues/