Wednesday, March 16, 2011

Sides | Slow Roasted Tomatoes








Cherry, grape or small Roma tomatoes
Whole gloves of garlic, unpeeled
Olive oil
Herbs such as thyme or rosemary (optional)


Preheat oven to 225°F. Halve each cherry or grape tomato crosswise, or Roma tomato lengthwise and arrange on a parchment-lined baking sheet along with the cloves of garlic. Drizzle with olive oil, just enough to make the tomatoes glisten. Sprinkle herbs on, if you are using them, and salt and pepper, though go easily on these because the finished product will be so flavorful you’ll need very little to help it along.
Bake the tomatoes in the oven for about three hours. You want the tomatoes to be shriveled and dry, but with a little juice left inside–this could take more or less time depending on the size of your tomatoes.

Either use them right away or let them cool, cover them with some extra olive oil and keep them in the fridge for the best summer condiment, ever. And for snacking.

*We roasted these tomatoes to put in our panini. It was sooo yummy! Our panini went like this: Country bread, a spread of pesto, fresh mozzarella, fresh basil leaves and roasted tomatoes. DIVINE! 

1 comment:

McBride Fam said...

I love this idea because it seems like a great way to hurry and put your grape tomatoes to use before they go bad, I always end up throwing so many away because we can't get through the big Costco size container soon enough,can't wait to try this!