Slow-Roasted Plum Tomatoes & Garlic
Only two ingredients make for a great base recipe to play with. The idea of roasting the tomatoes in a slow oven for a long period of time intensifies the flavor.
4 pounds plum (Roma) tomatoes
1 head garlic
Slice tomatoes in 1/2" slices and arrange in single layer on two baking trays. Separate the cloves from the head of garlic, peel and scatter among the tomatoes. Bake for 3 1/2 hours at 200 degrees. Let cool slightly. Scrape onto cutting board and chop.
Then, there are a million things you can do. You can put the tomato mixture in a saucepan along with a little olive oil, some fresh oregano and salt and pepper - heat up and toss with spaghetti noodles (top with grated Parmesan). You can season the tomato mixture with salt and pepper and herbs and spread on a cut loaf of Italian bread and warm in the oven. You can add chopped cucumber, green pepper and jalapeno pepper + seasonings for a salsa topping for fish, chicken or vegetables or to eat with chips. Play with it!