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Discussion Boards => Off-Topic => Topic started by: rkdtlb on September 17, 2010, 06:55:29 am
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Slow-roasted Tomatoes
6 ripe tomatoes, 5″ diameter — stemmed
olive oil
sherry vinegar
6 garlic cloves — sliced thin
6 tbsp fresh thyme leaves
salt
Heat oven to 350F.
Remove hard stem for each tomato then cut in half horizontally (not top to bottom).
Arrange halves on an edged, foil-covered baking sheet. Drizzle generously with olive and lightly with vinegar. Sprinkle with garlic, thyme, and salt.
Cook for three hours. (The oil and juice in the bottom of the pan is great on salads.)
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I've never tried them with vinegar. I use olive oil, salt, pepper and basil with a light sprinkle of sugar. The sugar helps bring out juices and caramelizes a bit deeper.
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I'm not a fan so much of the sherry vinegar. what's the next closest thing, because this sounds absolutely tasty? thanks!
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karenkpc
balsamic vinegar, red or even white wine vinegar can double up as a sherry vinegar substitute