These Roasted Tomatoes are a great way to coax out some extra flavor, especially in the winter months when you are missing those summer fresh tomatoes. These are great to have on hand to add to pasta, sandwiches, or even as an addition to a charcuterie board. These can be kept sealed in a mason jar for future use.
It is freezing cold here today in Calgary! We have been pretty fortunate to have pretty mild temperatures for most of the winter thus far, but apparently those days are done today. I’m sure dreaming about summer. For lunch today I made these ‘Caprese style grilled cheeses’. These roasted tomatoes were stuffed in along with some basil pesto and fresh mozzarella. Recipes to follow for the rest.
As for these Roasted Tomatoes, they are very simple to make.
INGREDIENTS:
- 2 pints of grape or cherry tomatoes
- 3-4 cloves of garlic, peeled and left whole
- A few sprigs of fresh thyme or about 1 tsp dried
- salt and pepper to taste
- A generous coating of olive oil
Preheat your oven to 325F.
In a large baking dish put your tomatoes. If they are small you can leave them whole, or cut in half if you prefer if a bit larger. Throw in your garlic cloves and thyme and season lightly with a little salt and pepper. Drizzle generously with olive oil.
Place in the oven for about 1-1/2 hours (check on them) they are done when they are starting to caramelize.
If you like this recipe you should try: Mozza Stuffed Meatballs in Marinara with Chimichurri
