Olive oil roasted tomatoes… they’re delicious on EVERYTHING. Slow roasted until they’re caramelized and sweet… I use them in salads, on fish, chicken, pork…smeared on toasted crostini with feta or goat cheese…for real… they’re beyond tasty. A must try!
- 2lbs Campari tomatoes, cut in half
- 1-1 1/2 cups olive oil
- 5-6 garlic cloves, smashed
- 2-3 thyme sprigs
- salt and pepper
Cut the tomatoes in half and spread them in one even layer on a sheet pan. Then pour enough olive oil on top, to come half way up the tomatoes… it’s quite a bit of olive oil. Smash 5-6 garlic cloves and spread them on top and tuck a few under the tomatoes in the oil. Then a few thyme sprigs on top and in the oil and generous amount of salt and pepper. Roast them at 325 for 2.5-3 hours. Strain the oil when you’re done. It’s SO good to use for roasting veggies or to make a vinaigrette.
In good food and good health,