Ingredients
1.5 to 2 pounds cherry, grape or currant tomatoes, halved (or any meaty tomato, cut into halves or wedges)
6-12 cloves garlic, peeled or unpeeled
1 onion, sliced or slivered (optional)
Basil or thyme (Optional)
2-4 tablespoons olive oil
Salt and freshly ground pepper
Directions
Preheat the oven to 250F. Toss the tomatoes and garlic with the olive oil on a baking sheet, and sprinkle with salt and pepper. Roast for 2-3 hours. Add the onion and herbs, if using, after the first hour. Tomatoes will be shriveled and concentrated but not leathery. Allow to cool and peel the garlic cloves. Enjoy immediately (ideas below) or store in a jar in the refrigerator topped with olive oil. Tomatoes will keep in the refrigerator for up to a week. For longer storage, freeze tomatoes in jars, containers or freezer bags.
6-12 cloves garlic, peeled or unpeeled
1 onion, sliced or slivered (optional)
Basil or thyme (Optional)
2-4 tablespoons olive oil
Salt and freshly ground pepper
Directions
Preheat the oven to 250F. Toss the tomatoes and garlic with the olive oil on a baking sheet, and sprinkle with salt and pepper. Roast for 2-3 hours. Add the onion and herbs, if using, after the first hour. Tomatoes will be shriveled and concentrated but not leathery. Allow to cool and peel the garlic cloves. Enjoy immediately (ideas below) or store in a jar in the refrigerator topped with olive oil. Tomatoes will keep in the refrigerator for up to a week. For longer storage, freeze tomatoes in jars, containers or freezer bags.
These are great mixed into pasta salads or pasta dishes, added to a grilled cheese or a BLT, etc. Puree the batch and freeze, reheating with broth or cream to make an amazing tomato soup. Or you can dice the tomatoes and add to almost any savory vegetable dish for a concentrated splash of flavor. Puree them with a bit of cream for a sauce that is delicious with pasta or over grilled or roasted meats. The possibilities are numerous!
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