{"id":5164,"date":"2014-10-19T17:30:56","date_gmt":"2014-10-19T15:30:56","guid":{"rendered":"http:\/\/foodiesgarden.net\/?p=5164"},"modified":"2014-10-19T17:55:17","modified_gmt":"2014-10-19T15:55:17","slug":"wine-gummy-tomatoes-weingummi-tomaten","status":"publish","type":"post","link":"http:\/\/foodiesgarden.net\/?p=5164","title":{"rendered":"wine gummy tomatoes \/\/ weingummi-tomaten"},"content":{"rendered":"

\"wine<\/a><\/p>\n

this recipe is perfect to preserve\u00a0some of the best summer flavors for some more weeks. the tomatoes are roasted in the oven for four hours and marinated in olive oil and fresh herbs. thereby\u00a0they are super soft and sweet and you can keep\u00a0them for some weeks in your fridge.<\/p>\n

i prepared\u00a0a similar recipe one or two years ago, but this one is much better, so i really encourage you to take the four hours time. it is worth the effort. and they can be combined\u00a0with almost everything. we had them\u00a0with avocado, rocket and feta cheese<\/a><\/em> on some roasted bread and we had them\u00a0with pasta, rocket and pecorino cheese. they\u00a0will be perfect\u00a0as bruschetta on some garlicky roasted bread and today we will have them\u00a0with green puy lentils, beets and soft goat’s cheese. you see, it is endless.<\/p>\n

my inspiration for\u00a0this recipe comes from jamie oliver, but you will notice yourself, there is nothing special about it, so you will not really need a recipe for it:<\/p>\n

2 kg tomatoes
\n4 gloves of garlic
\na good splash of olive oil
\nsome fresh herbs like parsley, basil, oregano or whatever you like<\/p>\n

preheat the oven to 100\u00b0C.<\/p>\n

cut the tomatoes into halves and put them on a baking tray with the cut side on top. pour over a good splash of olive oil. peel and slice the garlic and place the slices on top of the tomatoes. bake for four hours. if they start to turn brown, remove them from the oven earlier if necessary.<\/p>\n

fill the tomatoes into jars. add some fresh herbs and fill up with olive oil. store in the fridge for some weeks.<\/p>\n

********************<\/p>\n

2 kg tomaten
\n4 knoblauchzehen
\neinen gro\u00dfen schluck oliven\u00f6l
\nfrische kr\u00e4uter, zb. petersilie, basilikum, oregano oder anderes<\/p>\n

den ofen auf 100\u00b0C vorheizen.<\/p>\n

die tomaten halbieren und mit der schnittfl\u00e4che nach oben auf ein backblech setzen. einen gro\u00dfen schluck oliven\u00f6l dar\u00fcber gie\u00dfen. den knoblauch sch\u00e4len und in scheinen schneiden. die knoblauchscheiben auf den tomaten verteilen. vier stunden backen. wenn die tomaten jedoch beginnen braun zu werden m\u00fcssen sie bereits fr\u00fcher aus dem ofen genommen werden.<\/p>\n

die tomaten in gl\u00e4ser f\u00fcllen, die frischen kr\u00e4uter dazwischen schichten und mit oliven\u00f6l aufgie\u00dfen. im k\u00fchlschrank halten sie so mehrere wochen.<\/p>\n","protected":false},"excerpt":{"rendered":"

this recipe is perfect to preserve\u00a0some of the best summer flavors for some more weeks. the tomatoes are roasted in the oven for four hours and marinated in olive oil and fresh herbs. thereby\u00a0they are super soft and sweet and … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"gallery","meta":{"footnotes":""},"categories":[12,9],"tags":[102,103],"class_list":["post-5164","post","type-post","status-publish","format-gallery","hentry","category-autumn","category-seasons","tag-tomatoes","tag-vegetarian","post_format-post-format-gallery"],"_links":{"self":[{"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/posts\/5164","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=5164"}],"version-history":[{"count":11,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/posts\/5164\/revisions"}],"predecessor-version":[{"id":5194,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/posts\/5164\/revisions\/5194"}],"wp:attachment":[{"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=5164"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=5164"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=5164"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}