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Slow-Baked Tomatoes
Summer tomatoes are delicious any way you serve them, but these are particularly sweet and luscious. Serve them as they are, or with pasta and basil.
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Serves: 4
Prep Time: 5 minutes
Cook Time: 1 hour
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4 large vine ripened tomatoes
About 1/4 cup olive oil
2 cloves garlic, minced
coarse salt
cracked black pepper




Preheat the oven to 350 degrees F. Lightly oil or spray a baking sheet with vegetable oil spray.

Cut the tomatoes in half on the equator. Set them on the baking sheet, cut sides up. Drizzle each with olive oil and then top with some minced garlic. Season to taste with salt and pepper.

Bake for about 1 hour until the tomatoes are soft and juicy. Serve warm or at room temperature.

Note: For sweeter, more intensely flavored tomatoes, bake them at 250 degrees F. for 4 or 5 hours until dried out around the edges.





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