Roasted Tomatoes – 1 hour, 350 degrees
Wonderful on Salads, Pasta, Pizza, Sandwiches and on their own.
2 pints of Grape or Cherry Tomatoes, halved top to bottom
A few tablespoons of olive oil
Salt and Pepper
Sprigs of fresh Thyme or Rosemary, Parsley or Basil
4-5 cloves of Garlic, unpeeled
Place oven rack in top 2/3 of oven and preheat to 350 degrees Fahrenheit.
Half the tomatoes and toss lightly in oil until just glistening.
Arrange tomatoes cut-side up on a baking sheet lined with parchment paper.
Season tomatoes and add herbs, aromatics and whole, unpeeled cloves as desired.
Roast for 45 minutes to 1 hour, until partly dried out, sweet, juicy and tender. Store extra roasted tomatoes for 3 or 4 days in the refrigerator, covered in olive oil.