Roasted Garlic Tomatoes with Thyme
Slow roasted tomatoes seasoned in a confit of garlic, thyme and olive oil.
Servings 4
Ingredients
- 5 lbs small vine-ripened tomatoes (or as many as you have;)
- ½ cup olive oil
- 5 large garlic cloves, minced
- ¼ cup fresh thyme, stripped from stems
- Kosher salt
- ground black pepper
Instructions
- Preheat oven to 225°.
- Rinse tomatoes, remove stems and cut in half through the middle.
- Lay tomatoes, cut side up, side by side on a baking sheet. You may need a few baking sheets for this project.
- Drizzle tomatoes with olive oil. It will flow down and fill the baking sheet.
- Evenly distribute garlic and thyme among each of the tomatoes, sprinkling over the tops. Season generously with salt and pepper.
- Roast in the oven for 2½-3 hours, rotating the baking sheets every hour. The tomatoes with shrivel up and your house will smell like heaven. (Be sure to turn on your oven vent.)
- Remove from oven. Use immediately.
- If freezing, allow to completely cool. Divide evenly into freezer safe storage containers, making sure to pour the olive oil and any bits of thyme in with each group of tomatoes. The oil is what makes these little roasters shine. Put the date on the containers and freeze.
- Roasted tomatoes keep in the freezer for up to 6 months.