Original Recipe HERE
I wasn't sure how these were going to turn out. I was practically salivating on the keyboard after looking at the pictures and reading the description. However, I'm not a big fan of sundried tomatoes...and if these were anything like them, I was going to be really disappointed because so much anticipation had been built up. Thankfully, they were incredibly good: very flavorful, an appealing texture, and easy to make - and eat. We didn't do anything special; grabbing them with our hands and consuming each wedge whole was our modus operandi. The entire batch was gone before the night was over.
A note about the cooking time: I had them in the oven for about four hours, but we spontaneously decided to visit a local park. Not wanting to leave the oven running, I jacked up the heat to 400 for the 10 minutes it took us to get ready, and I turned the oven off completely just before we left. When I checked after getting home two hours later, a few tomatoes were a little more blackened than others, but nothing was inedible. So Husband's insistence we go do something fun as a family didn't spoil dinner.
10 to 14 Roma tomatoes
1/3 cup olive oil
2 garlic cloves
salt (kosher, preferably)
spices [I used oregano and basil]
1/2 to 1 Tablespoon sugar
1) Preheat oven to 200 degrees F.
2) Finely mince garlic cloves. Add to olive oil and let sit.
3) Slice tomatoes into 8 wedges per tomato.
4) Arrange tomato wedges on baking sheet, skin side down. Brush with garlic and olive oil. Sprinkle with salt, pepper, spices, and sugar.
5) Bake for 4-6 hours. Can be stored in refrigerator.
Notes: Next time I'll use 1/4 cup olive oil because some of the wedges were too saturated with it. I mostly solved that problem by putting them on a plate lined with a paper towel and patting them on top with another one. Also, I'll try to plan ahead so that a consistent cooking temperature is maintained.
* Arrange tomato wedges on baking sheet
* Brush wedges with olive oil
* Sprinkle wedges with various spices and sugar