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Grandma Bury’S Tomatoes

Christan Bury - I usually double this recipe and have extra...from start to finish it takes 3.5 hr.

Prep
Cook
Serves 12people
Ingredients
1
can (28 oz) whole, peeled tomatoes (hunts is fine… san marzano is the best)
1/2
cup at least of EVOO
1-2
tbsp (or more) of dried oregano
salt/pepper (however much you feel like)
red pepper flakes or cayenne (again, however spicy you like)
1-2
tbsp sugar (depending season and how sweet the tomatoes)
1
bunch fresh parsley, chopped
1
head fresh garlic, minced (canned is fine)
8
oz goat cheese (or mozzarella or any other soft cheese you like)
1
french baguette (sliced and toasted ) or store-bought baguette croutons (i like orlando company pre-made)
Directions
1.
Preheat the oven to 275 degrees
2.
Cut the tomatoes in half lengthwise and place them cut side up onto a sheet pan
3.
Drizzle liberally with EVOO, top with dried oregano, salt, pepper, red pepper, sugar (save half of all seasonings for other side)
4.
Place in oven for 1 hour
5.
Flip tomatoes, season the other side accordingly -- bake another hour
6.
Flip again and bake another 45 min
7.
Then in a Tupperware container, put a layer of tomatoes, then fresh parsley/garlic, then fresh EVOO -- then repeat tomatoes, EVOO, parsley/garlic, and so on …
8.
Refrigerate for up to a week if you want!! or let it sit to room temp before serving
9.
Serve with goat cheese and store-bought baguette croutons or toasted French baguette
10.
I go pretty heavy on the seasonings, parsley and garlic -- but you can do it how you like

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