Kgcook's Really Slow Roasted Tomatoes

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 8
• 2 quarts fresh tomatoes
• 3/4 cup olive oil (extra light tasting)
• 1 teaspoon salt (regular or sea salt)
• 1 tablespoon minced garlic, dry
• 1 tablespoon dry basil

Recipe

• 1 preheat over to 225 degrees.
• 2 you will need 2 large cookie sheets with lips.
• 3 in a large bowl pour about 3/4 cup olive oil.
• 4 add your choice of seasonings and/or herbs (except salt) and mix well.
• 5 wash tomatoes and core.
• 6 cut tomatoes in halves or quarter and put in large bowl.
• 7 put tomatoes in the bowl and toss so that they are well coated.
• 8 put the tomatoes on the cookie sheets skin side down.
• 9 sprinkle with salt.
• 10 bake in over uncovered until tomatoes collapse on themselves.
• 11 that will take 15 to 20 hours depending on how meaty they are.
• 12 remove from over and cool.
• 13 when cool you may pinch the skin off the back of the tomatoes to remove it.
• 14 as you do that put tomatoes on another tray that is covered with parchment paper and freeze till solid.
• 15 i put my tomatoes in freezer bags and seal shut.