Slow Roasted Tomatoes

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I have roasted different types of root vegetables but never tried to roast tomatoes.  I saw a couple of posts about this and  last night I finally gave it a try.  Apparently cherry and grape tomatoes are the best kinds for roasting, but I was too lazy to wash and cut these little guys so I had opted for the Roma tomatoes. 

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The preparation is quite simple, you wash and cut the tomatoes in half and slice as many garlic slivers as tomato halves, then insert the garlic inside.  Put the cut tomatoes face up on a lined baking sheet and drizzle Pomegranate molasses into the cut tomatoes.  Then drizzle a little olive oil and a little bit of salt on each of them. Slowly roast the tomatoes in an oven preheated at 300 F for about two hours.  They are done when they are dry and curling at the edge and yet still moist in the middle.   Check after 90 minutes as the cooking time will depend on the type of tomato used.

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There are so many different ways to serve the roasted tomatoes.  I chopped mine up and mix it in pasta with cream sauce. If you use cherry or grape tomatoes they will make a good appetizer on sliced crusty french bread, with a dab of goat cheese and fresh basil.  They taste good in salad as well. The possibilities are endless.

I did not have exact measurements for the ingredients, basically it was a couple of teaspoons here and there.  I really love the texture of the tomatoes, it certainly made this ordinary vegetable quite special. 

Have fun with yours !

The next thing I want to try to roast is orange !

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