Slow-Roasted Garlic and Slow-Roasted Tomatoes

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Servings vary depending on use.

Tip: I roasted these items at the same time, at the same temperature, because it was convenient to do so and because I want them both for some recipes this week. As we experience cooler weather, these delicious components can become staple ingredients to enrich recipes throughout fall and winter. Make them in larger batches if you want to freeze the results for future use.

Slow Roasted Garlic
½ lb garlic (3 to 4 large heads)
¼ cup extra virgin olive oil
Aged balsamic vinegar (enough to drizzle)
Sea salt and freshly ground pepper

Prep & Directions
Preheat oven to 300 degrees F.
Peel papery outer layers from heads of garlic.
With a sharp, heavy chef’s knife or serrated knife, cut about ¼ off the top of each head of garlic.*
Place each trimmed whole garlic head on a square piece of aluminum foil; drizzle with olive oil and a light touch of balsamic vinegar; add a pinch of S&P; bring opposite corners of foil together, then squeeze top to form a sealed package.
Bake for 1-2 hours; test for a soft texture by poking a toothpick or knife tip into the garlic cloves. Each clove of garlic should be soft and spreadable when squeezed from its enclosure in the head.
Serve on grilled bread or chopped in any number of recipes, such as pasta sauce, mashed potatoes, sautéed vegetables, even meatloaf!
Store in an airtight container for up to 2 weeks in the refrigerator.

*Note: I like to reserve the small pieces of garlic that are cut off rather than throw them away. Peel the papery covers and toss the garlic pieces into a small jar; cover with olive oil, refrigerate and use both garlic and olive oil for recipes as desired. (see photo)

Slow Roasted Tomatoes
3-4 pounds (10-12 large) plum tomatoes
3 Tbsp extra virgin olive oil
Sea salt

Prep & Directions
Preheat oven to 300 degrees F.
Line a sheet pan with foil and a rack that fits inside the edges; brush rack lightly with oil.
Wash and dry tomatoes; cut in half vertically; lay tomatoes cut-side-up on the rack.
Brush tomatoes with olive oil; lightly sprinkle a pinch of salt and pinch of sugar over each tomato half.
Roast tomatoes in preheated oven for 1 hour; with tongs, turn the tomatoes cut-side-down for a 2nd hour, pressing down to release some of the juices, then turn back to cut-side-up for a 3rd hour. Remove pan from oven and cool tomatoes on the rack. Tomatoes should shrink a little in size but hold their shape.
Store roasted tomatoes refrigerated in an airtight container for up to 2 weeks. They can be used in soups and sauces, chopped to spread on toasted or grilled bread, added to pasta recipes or salads…the options are endless.

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