Oven Roasted Cherry Tomatoes

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After the assault on the gardens last week and preparing the coming civil suit, I
needed to unwind. This easy recipe helped to bring the joy back to summer.

 

Cherry,grape, sweet one hundred or small Roma type tomatoes

Whole gloves of garlic, unpeeled

Olive oil EVOO is still best just make sure to use freshest

Herbs such as thyme or rosemary (optional)

Kosher salt

Fresh ground pepper

 

Preheatoven to 225°F. Halve each cherry or grape tomato crosswise, or Roma tomato
lengthwise and arrange on a parchment-lined baking sheet cut side up 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. Pesto making,
hummus making, and a product of sweet red bits for angel hair pastas this
recipe is the base for them all. Chicken salad with these little bits chopped
in brightens the sandwich or stuffed tomato.

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