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Slow Roasted Tomatoes

3-4 tomatoes cut into 1/8s

1 onion, sliced thin

3 cloves garlic, sliced thin

Salt and Pepper

Olive oil


  1. Preheat oven to 300.
  2. On a sheet tray spread out tomatoes, sprinkle with salt and pepper.
  3. Spread onions and garlic slices on top of tomatoes.
  4. Drizzle with olive oil. Bake for 20-30 minutes until tomatoes are almost dry.
  5. Refrigerate for up to two weeks. Serve in pasta dishes, on sandwiches, mix into mayo or in salads.
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