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YOUR RECIPE FOR CONVECTION COOKING!

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Slow Roasted Tomatoes with Garlic and Fresh Herbs

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Convection or Convection Bake Mode

Slow roasting tomatoes is one of the best ways to use an abundance of summer tomatoes. The natural juices in the tomatoes are kept intact thanks to Convection and cooking them at a low temperature of 200 degrees for several hours, perfectly caramelizes the natural sugars rendering amazing results. Enhance the flavor with some fresh herbs and garlic for an easy delicious condiment that is well worth the time and slight effort to make.


Convection-mode slow roasted tomatoes

INGREDIENTS


2 lbs. sugar plum or other small tomatoes, rinsed, dried and cut in half

4 cloves garlic, minced

2 tbsp chopped fresh herbs, rosemary, oregano, basil and marjoram

¼ cup olive oil or more if needed



PREPARATION


Heat the oven in the Convection or Convection Bake mode 200 degrees


Combine all the ingredients and add a little sea salt and freshly ground pepper then spread them on to a rimmed baking sheet.  Turn the tomatoes so that each one is facing cut side up, slide the tray into the oven and cook for 2 hours until the tomatoes are soft yet slightly caramelized.


The tomatoes can be stored for up to a week in the refrigerator and are delicious served with cheese, eggs, fish, chicken, beef or lamb or spread onto grilled bread or added to a sandwich.


Yield is approximately 2 cups.


Slow Roasted Tomatoes
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