What You Will Need:
- tomatoes - halved or quartered
- olive oil
- kosher salt
- pepper
What To Do:
- Preheat oven to 225 degrees.
- Lined rimmed baking sheet(s) with parchment paper. Place tomatoes onto baking sheet.
- Season with salt and pepper. Drizzle enough olive over to lightly coat tomatoes. Bake tomatoes for 6-8 hours or until tomatoes have withered and lost most of their liquid.
- Once the tomatoes are cool enough to handle you can easily remove the skins if desired. Use immediately or transfer to a glass container and cover with olive oil.
- Store in refrigerator for 4-6 days or in freezer for up to six months.
- Bring to room temperature before using.
Copyright Paula Jones with bellalimento
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