Slow Roasted Tomatoes
3-4 tomatoes cut into 1/8s
1 onion, sliced thin
3 cloves garlic, sliced thin
Salt and Pepper
- Preheat oven to 300.
- On a sheet tray spread out tomatoes, sprinkle with salt and pepper.
- Spread onions and garlic slices on top of tomatoes.
- Drizzle with olive oil. Bake for 20-30 minutes until tomatoes are almost dry.
- Refrigerate for up to two weeks. Serve in pasta dishes, on sandwiches, mix into mayo or in salads.