Oven Roasted Tomatoes

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Oven Roasted Tomatoes

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June 4, 2022
June 4, 2022

Canan Orhun

Canan Orhun

Description

Adapted from the Giallo Zafferano – Pomodorini Confi

This simple procedure takes tomatoes to another level, making them irresistible! Once roasted they can be served hot or cold, on an avocado, a bruschetta, or added to  hot or cold pasta & rice dishes, such as pasta salads, rice salads or risottos. You may adjust the seasonings to your liking.  In an airtight container, these roasted tomatoes will keep for 3 days in the fridge. In the photo, the roasted cherry tomatoes are served over a toasted whole wheat sourdough bread topped with avocado & roasted pepper hummus. Yummy!

  • ✓ 1lb (roughly 500 g) cherry tomatoes
  • ✓ 1 clove of garlic
  • ✓ 7-10 sprigs of fresh thyme
  • ✓ 1 teaspoon of dry oregano
  • ✓ A small sprinkle of date sugar (optional) - I always make this dish without sugar.
  • ✓ Salt and pepper
  1. Preheat your oven to 285’ F (140’ C)
  2. Wash and dry the tomatoes.
  3. Cut each one in half.
  4. Line up the tomatoes, cut side up, on a cookie sheet line with parchment paper.
  5. Lightly sprinkle with salt and pepper and the optional date sugar (or to your liking)
  6. Pull the leaves of the thyme off the sprigs.
  7. Finely chop the fresh thyme and garlic together
  8. Sprinkle each tomato with the chopped thyme and garlic mix.
  9. Put the seasoned tomatoes into the preheated oven and roast for about 2 hours. Please check the tomatoes regularly to ensure that they are gently roasted but not completely dry. They should still feel plump to the touch, but with nicely browned edges.

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