Tomatoes
Olive oil
Salt
Herbs (optional)
Slice tomatoes 1/4 inch thick and lay out on a roasting pan. Lightly drizzle with olive oil and sprinkle very lightly with salt. Cook in 225 degree oven for about 4 hours. I found it was helpful to flip the tomatoes after 3 hours. Cover any leftovers (if you have any!) with olive oil and store them in the fridge.
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