Slow Roasted Tomato Appetizer
Yield 6
This may be one of the easiest (and delicious!) ways to impress your friends and family. It's also a great way to use up that endless supply of summer tomatoes when they are at their tastiest and the slow roasting brings out their sweetness. Warm up some good crusty bread, crack open a bottle of full bodied wine and bring a nice creamy cheese to room temperature and you will have a feast indeed!
Ingredients
One pint of mixed yellow and red cherry or grape tomatoes
Olive oil
Himalayan salt
Freshly cracked pepper
One head of garlic
Crusty french baquette
Instructions
Heat oven to 250 degrees
Line a baking sheet with parchment paper
Toss the tomatoes with olive oil, salt, and pepper
Cut the garlic head in half, sprinkle with olive oil, salt, and pepper
place all ingredients on prepared baking sheet and place in oven
Bake for roughly 2 hours until tomatoes and garlic are slightly browned
Serve with a warm crusty baguette, full bodied wine, and a creamy cheese
Courses Appetizer
Cuisine Italian
