One more way to enjoy those abundant summer tomatoes. Make these amazing roasted tomatoes part of your next antipasti tray. Or toss them with some pasta. Or use as a topping on grilled meat or fish. We recently enjoyed this as a topping on sauteed broccoli rabe. The possibilities are endless. The roasting time is lengthy at about two hours. It’s a slow roast. But the hands-on time is just ten minutes. That works for me.
The list of ingredients is a short one with very little prep. Really, slicing the garlic cloves is the most extensive task on this one. Here’s a little hint on peeling that garlic …trim the ends of each clove, place them in a lidded jar or container and shake vigorously for about a minute. You’ll find that the skin literally falls away from each clove and they’re ready to be sliced up.
The tomatoes are spread out on a baking sheet. The remaining ingredients are added. Mix it all up, right there on the tray. Place in the preheated oven and in two hours, you have a tray of deliciousness.
Discard the thyme sprigs along with any random tomato stems. Store tomatoes in a jar along with the accumulated pan juices. If necessary, top off with additional olive oil. Tomatoes can be stored in the refrigerator for up to two weeks or in the freezer for up to two months.
cherry tomato confit
Adapted from Cooking Light
Flavorful topping for bruschetta, pasta or pizza.
- 3 pounds assorted cherry tomatoes
- 3/4 cup olive oil
- 1 1/2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 10 garlic cloves, peeled & sliced
- 8 large thyme sprigs
Preheat oven to 275°F. Spread tomatoes onto a large rimmed baking sheet. Add oil, salt, pepper, and garlic; toss gently to coat. Tuck thyme sprigs into mixture.
Bake at 275°F until tomatoes are wilted but not all have burst, 1 1/2 to 2 hours.
Cool tomato mixture to room temperature; discard thyme and any random tomato stems. Store tomatoes with oil and accumulated pan juices in an airtight container in refrigerator up to 2 weeks, or freeze up to 2 months.