Roasted Tomatoes

There is still snow on the ground here in Bonnyville and I find near the end of winter I can grow impatient for spring to arrive.

Tomatoes, can be rather drab in the winter time. You just can’t beat a garden tomato in the summer. So to cure those winter tomato blues, I often roast my tomatoes in the off-season, to coax out some much-needed flavour.

The ‘recipe’, if you even want to call it that is super simple.

All you need:

– a pint or two of grape or cherry tomatoes

– approx. 2 tbsp of olive oil

– a couple of cloves of garlic

– a few sprigs of Thyme

– Salt and Pepper to Taste

Pre-heat your oven to 325F. In a non-reactive baking dish, pour in some olive oil (a few tbsp). If you like cut some of the larger tomatoes in half, if they are small, I sometimes just leave them whole. Throw in a few sprigs of Thyme and slice a few cloves of garlic. Add a wee bit of salt and pepper and toss it all around to mix well. The tomatoes roast nicer cut side down, but it will be fine if some of them aren’t.

Place in your oven for about 1 1/2-2 hours checking periodically.

You can eat them as they are, they are quite delicious. I used mine on a pizza with slow cooked onions, fresh basil, fresh mozzarella and kalamata olives. So good! Enjoy!

 

 

 

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