Slow Roasted Grape Tomatoes
A delicious topping for pasta, pizza, or bread
Ingredients
- 2 pints grape tomatoes or cherry or other (see substitution notes)
- 1 head of garlic cloves separated and skins removed. See the note below for an easy tip.
- 1 sprig of rosemary
- 2 sprigs of thyme
- 1/3 cup olive oil
- 1/2 tsp kosher salt or more to taste
Instructions
- Preheat oven to 350℉.
- Wash the tomatoes and pat them dry with a clean towel.
- Toss tomatoes, garlic cloves, oil, and salt in a baking dish.
- Nestle the herb sprigs in and around the tomatoes.
- Roast the tomatoes until they are soft and caramelized, about an hour. Stir them occasionally as they roast. Try to keep the herbs submerged in the oil or under the tomatoes to prevent burning.
- Let the cooked tomatoes cool slightly, and remove herb stems before serving.
- With a fork, lightly mash some of the garlic cloves to infuse garlic flavor into the olive oil. Taste and season the tomatoes with additional salt if needed.
- Serve warm.
Notes
To easily remove the papery skins from the garlic cloves, place the cloves in a bowl, cover it with a plate or another bowl, and shake vigorously for about 30 seconds.
These roasted tomatoes are delicious tossed with pasta or on top of pizza. Or serve them warm with focaccia and fresh mozzarella.
Keep them in the refrigerator for up to 3 days or freeze for 3 months.
Nutrition
Calories: 102kcalCarbohydrates: 5gProtein: 1gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 152mgPotassium: 284mgFiber: 1gSugar: 3gVitamin A: 1001IUVitamin C: 17mgCalcium: 14mgIron: 0.4mg
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