There are a lot of things I love to do with fresh tomatoes and one of my favorite things to do is to roast them. They make a wonderful sauce.
Slow-roasting tomatoes really intensifies their flavor. They end up sweet and concentrated.
This is the perfect technique for both concentrating flavor and preserving tomatoes. You can freeze them in portions and use them for pasta, salsa or soup.
- 2 Tablespoons olive oil
- 3 cloves garlic, peeled and thinly sliced
- 3 branches of fresh thyme
- ½ teaspoon basil
- ½ teaspoon oregano
- salt and freshly cracked pepper
- 1 pound cherry tomatoes, halved (or any tomatoes)
- Preheat the oven to 325F. Cut the tomatoes in half horizontally, then use a sharp knife to remove the stems, if you wish. Toss the tomatoes with the oil, garlic, and seasonings, then lay them cut side down in the dish.
- Transfer the dish to the oven and roast for 2 to 3 hours, until shriveled but still moist.
- Enjoy immediately or store in a jar in the refrigerator or freeze for future use.