I was really glad to see that this week’s Dorie assignment was not just an easy one, but a very familiar one, as well.
Slow-roasted tomatoes always appear on our dinner table as either a side to chicken or a topping for pasta.
These grape tomatoes were tossed in some olive oil and dressed with a whole lot of garlic, herbs, and some salt and pepper.
Dorie suggested that I use 1-2 garlic cloves…are you kidding? I’d be fired from this kitchen, Gordon Ramsay style, if I didn’t add in at least double that.
I then roasted the tomatoes in the oven on low temperature for 3 hours. Usually I roast them at 350 for about 45 minutes and they turn out the same. Just sayin’.