Slow Roasted Cherry Tomatoes with Garlic and Thyme

Slow Roasted Cherry Tomatoes with Garlic and Thyme

This recipe is a great way to use up an abundance of summer cherry tomatoes as well as those tiny garlic cloves in the center of a head that are almost not worth the effort to peel. The low temperature and long cooking time allow for a rich, deep flavor to develop with the tomatoes and garlic.

½ cup olive oil
2 pints cherry tomatoes, halved (4 cups)
4 sprigs thyme
1 Bay leaf
Handful of unpeeled garlic cloves
Salt and pepper

Preheat your oven to 300°F. On a baking sheet with raised, spread your tomatoes, cut side up, in a single layer. Sprinkle your garlic cloves in-between the tomatoes. Evenly drizzle your olive oil over the tomatoes and garlic. Top with salt, pepper, thyme, and Bay leaf. Roast for 1½ hours.
Pick out your thyme sprigs and Bay leaf with a fork and discard. If you are a garlic lover, once cooled, squeeze the roasted garlic out of its paper skin and leave with tomatoes, otherwise simply discard.

Spoon this light yet luscious sauce over fresh pasta, grilled chicken, or on top of toasted bread. Stir it into cold quinoa and add basil for a delicious summer salad.

Enjoy!

YIELD: 2 cups