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:

1. Preheat oven 275 F.
2. 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