I'm taking my kitchen paperless (at least as far as non-bound recipes go) so welcome to my cookbook in a blog!

Tuesday, January 31, 2012

Slow-Roasted Tomatoes

Slow-Roasted Tomatoes
From around my french table.

1 pt cherry or grape tomatoes
fine sea salt/pepper
2 tsp evoo
1-2 rosemary or thyme sprigs (optional)
1-2 garlic cloves, smashed but not peeled

Center rack in oven and preheat to 225.  Line a baking sheet with parchment.

Cut tomatoes in half and place cut side up.

Sprinkle with salt/pepper and drizzle with evoo.  You don't need a lot, just enough so tops glisten.

Scatter herbs/garlic over tomatoes.

Roast for 3 hours.  They'll look shriveled and dry but really do still have juice inside.

Use immediately (good with warm salads, chicken, or fish.

If you're not using them now, pack in a jar along with garlic and herbs and cover with evoo.

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