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Parve
Medium
12 Servings
Allergens 
No Allergens specified
3 Hours, 30 Minutes
Diets
These don’t look like they’re going to taste as amazing as they do, and I know it might be asking a lot to have the oven tied up for three hours, but the end result will truly be worth it! The slow-roasting process caramelizes and intensifies the flavor of the tomatoes, transforming them from ordinary to WOW! Serve them alone or in these adorable crispy crepe bowls for added flair.
10 ripe plum tomatoes, quartered
1 (8-oz./225-g.) bag pearl onions, peeled
6 cloves garlic, chopped or 6 cubes Gefen Frozen Garlic
2 tablespoons oil
1 teaspoon sugar
salt, to taste
coarsely ground Gefen Black Pepper, to taste
12 (6-in./15-cm.) crepes (optional)
oil or Glicks Cooking Spray, for brushing (if using crepes)
Preheat oven to 275 degrees Fahrenheit (135 degrees Celsius).
Place tomatoes, onions, and garlic onto a lightly greased baking sheet. Drizzle with oil and sprinkle with sugar, salt, and pepper. Toss to coat evenly. Slow-roast tomatoes for two and a half to three hours. Allow to rest for 15 minutes before handling.
To make the crepe bowls, preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). To form the bowls, you can either drape the crepes over a crushed-up piece of aluminum foil, shaped into a 2-inch (5-cm) ball, or you can place on an upside-down muffin pan between four muffin cups to create a fluted shape. If they fall in on themselves, put a lightly crumpled foil ball in the center to help hold the shape. Place on a baking sheet and spray lightly with cooking spray, or brush lightly with oil.
Bake 10 minutes until edges are lightly browned. Remove from oven and allow to cool. To serve, spoon warm tomatoes into crepe bowls and enjoy!
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