Sundried Roma Tomatoes
Author: 
Recipe type: Appetizer
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Easily use up summer's harvest by roasting Roma tomatoes overnight. Enjoy the finished product on salads, pizzas, sandwiches or by themselves.
Ingredients
  • (2) 9 x 13 casserole dishes depending on how large the Romas are
  • 20-25 Roma Tomatoes
  • ⅓ Cup Extra Virgin Olive Oil
  • 24 Garlic Cloves
  • Italian Seasoning
  • Thyme
  • Salt and Pepper
Instructions
  1. Put a large pot of water on to boil.
  2. Prepare an ice bath in a large bowl.
  3. Preheat the oven to 180.
  4. Then, cut an “X” along the bottom of each Roma Tomato.
  5. Once the water is at a full boil, drop a few tomatoes in at a time and allow them to boil for 1-2 minutes, or until the skin starts to separate from the tomatoes.
  6. Drop the boiled tomatoes into the ice bath and let cool.
  7. Once the tomatoes are cool to the touch, begin removing the skin by simply pulling at a corner.
  8. Cut each tomato in half, lengthways and remove the seeds.
  9. After de-seeding the tomatoes, place them face-down in a casserole dish. Divide the the ⅓ Cup of Extra Virgin Olive oil and pour across the tomatoes in each pan.
  10. Divide the 24 garlic cloves, placing 12 whole cloves in each pan.
  11. Sprinkle each pan with Italian Seasoning, Thyme, Salt and Pepper.
  12. Roast overnight at 180 degrees for 10-12 hours, or until the tomatoes have the feel of a dried apricot.
  13. Save the oil that remains in the pan and use for a dipping sauce.
Recipe by Potholes & Pantyhose at https://www.potholesandpantyhose.com/2012/08/sundried-roma-tomatoes/