Chef Shahir Massoud loves to roast Roma tomatoes in the oven, low and slow, and use them as a topping for burgers. Yum!
Slow roasted tomatoes with shallots
Ingredients:
8 Roma tomatoes, cut into 1/4-inch slices
4 shallots, sliced crosswise into 1/4-inch pieces
2 cloves garlic, minced
1 tbsp fresh thyme
Olive oil for drizzling
Method:
- Preheat oven 275 F.
- Arrange tomatoes and shallots on a cookie sheet. Drizzle with olive oil, salt, pepper, garlic and thyme and roast for 3 hours.
Tip: Serve with grilled turkey and feta mousse.
Recipe courtesy Shahir Massoud