Slow Roasted Shiny Tomatoes

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I first tasted these tomatoes years ago at Michelle’s home in an antipasto spread. It was after that we invited her to join our cooking club. Our cooking club went through a period of making a lot of recipes from the Rebar Cookbook and this is one of them.

It doesn’t get any easier than this. Cut up some tomatoes, drizzle with olive oil, sprinkle with salt and pepper and stick them in a low temperature oven and leave them there for a while. The results are delicious little tomatoes that can be used in aforementioned antipasto spread, pureed for pasta sauce and/or mixed in with pasta or on top of salads and pizza. If I was feeling sassy, I might even throw one or two in a Caesar! -Steph McVox

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Slow Roasted Shiny Tomatoes (adapted from Rebar Cookbook)
· Approximately 2 cups grape or cherry tomatoes (enough to fill a baking sheet)
· About 2 Tablespoons extra virgin olive oil
· Cracked pepper
· Sea salt

Preheat the oven to 250°. Cut tomatoes into halves and place on a parchment-lined baking sheet. Brush or drizzle tomatoes with olive oil. Sprinkle with sea salt and cracked pepper. Place in the oven for the next 2 to 3 hours. Once they are visible dehydrated, yet still meaty, remove from the oven and allow to cool. Note: if you use different sized tomatoes as I did, the smaller ones will get dark and crunchy. Of course I still ate them. They tasted weirdly good but tend to get caught in your teeth.

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