Slow-Roasted Tomatoes with Fresh Thyme and Garlic

Chef Nathan Lyon Slow Roasted Tomatoes

Slow-Roasted Tomatoes with Fresh Thyme and Garlic

These sweet snackable tomatoes are worth the wait of the roasting time. Top them over a piece of fish, chicken or bowl of pasta or simply eat them straight out of a bowl!

Yield: 2 cups

 

2 pounds cherry or grape tomatoes, halved

1 head garlic, separated into cloves, unpeeled

1½ tablespoons roughly chopped fresh thyme

½ teaspoon kosher salt

Freshly ground black pepper, to taste

¼ cup extra-virgin olive oil

 

1.Adjust an oven rack to the middle position, then preheat the oven to 225ºF.

 

  1. Place the tomato halves, flesh-side up, and all of the garlic cloves on a parchment paper-lined sheet pan. Season the tomatoes evenly with the thyme, salt, and pepper and drizzle over the olive oil.

 

  1. Roast in the oven, uncovered, until lightly colored, soft and slightly collapsed, around 3½ hours… or more. The total roasting time will depend upon the size of the tomato used.
  2. Remove from the oven. Squeeze each garlic clove to remove the sweet, soft insides, and add to the tomatoes. Serve and enjoy.

 

Note:  When roasting for long periods of time, keeping skins on the garlic allows them to steam in their skins and remain sweet, whereas peeled garlic can get bitter. Any leftover tomatoes, garlic, and oil can be transferred into a container, topped off with more olive oil, and stored in the refrigerator for up to a week.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s