Roasted tomatoes with Herbs de Provençe, garlic, and olive oil. Simple and scrumptious!
Chef's notes
These can be served as a side vegetable with grilled or roasted meats and fish. They are even nice cut up and added to a salad, to a sandwich or on crackers with a dollop of goat cheese on top.
When tomatoes are in season and are juicy and full of sweet flavor, you can make a big batch. The great thing about these tomatoes is that they will keep in the refrigerator for a few weeks.
Steps
1
Preparing and Roasting the Tomatoes
Ingredients
2 garlic cloves
6 tbsp extra-virgin olive oil
1/2 tsp quality sea salt
2 tsp herbes de provençe
1/2 tsp freshly ground black pepper
18 medium Roma or 24 Campari tomatoes
Preheat the oven to 250° degrees Fahrenheit.
In a small bowl, whisk together the crushed garlic, olive oil, grey salt, Herbes de Provence and pepper.
Cut the tomatoes in half and arrange them on a parchment-lined baking tray, cut side up.
Spoon a bit of the mixture over each tomato, stirring as you go because the garlic tends to sink to the bottom of the bowl.
Bake the tomatoes for 4 to 6 hours. The longer you bake them, the more concentrated their flavor will be. Cool the tomatoes before transferring them to a platter. They can be served right away or will keep in the refrigerator for a few weeks.
Serve these simple but flavorful tomatoes as a garnish for a brunch or as a side with roast chicken or a grilled steak.
