Roasted Tomatoes With Herbs Preserved In Olive Oil Recipes

HERB-ROASTED OLIVES & TOMATOES

Steps:

• Preheat oven to 425°. Combine the first 5 ingredients on a greased 15x10x1-in. baking pan. Add oil and seasonings; toss to coat. Roast until tomatoes are softened, 15-20 minutes, stirring occasionally.

SLOW ROASTED CHERRY TOMATOES PRESERVED IN OLIVE OIL

Steps:

• Preheat the oven to 225 degrees F. Rinse and dry the tomatoes, then spread onto a large baking sheet. Add the thyme, basil and garlic to the pan, then drizzle with 3 tablespoons olive oil and toss with your hands, making sure everything is coated, especially the garlic and herbs to keep them from getting crispy.
• Sprinkle with salt and pepper, then give a good stir to coat everything. Roast for 2 1/2 hours, stirring a few times throughout, or until tomatoes are blistered and shrunken as shown above.
• Taste one and sprinkle with a little more salt if needed. Remove garlic and herbs, as they can spoil and are not safe for preserving, then add the tomatoes to a sterilized jar (thoroughly washed with soapy hot water).
• Cover completely with olive oil and store in the refrigerator for 6 weeks (or longer) just make sure they stay completely submerged in the oil. The olive oil will harden in the refrigerator, which is fine, just let sit out before serving and it will return to liquid.

QUICK OVEN ROASTED TOMATOES RECIPE

Steps:

• Preheat the oven to 450 degrees F.
• Place the tomato halves in a large mixing bowl. Add minced garlic, salt, pepper, fresh thyme, and spices. Drizzle a generous amount, about 1/4 cup or more, quality extra virgin olive. Toss to coat.
• Transfer the tomatoes to a baking sheet with a rim. Spread the tomatoes in one single layer, flesh side up.
• Roast in your heated oven for 30 to 35 minutes or until the tomatoes have collapsed to your desired doneness.
• Remove from heat. If you are planning to serve it soon, feel free to garnish with more fresh thyme and a few sprinkles of feta cheese. Enjoy warm or at room temperature.

HERB ROASTED TOMATOES

Steps:

• Preheat the oven to broil.
• In a large bowl, mix together the herbs, garlic, pepper, salt and olive oil. Add halved tomatoes and toss well. Arrange the seasoned tomatoes, flesh side up, on a half sheet tray lined with parchment. Sprinkle liberally with the Parmesan. Put under the broiler until the cheese is browned and melted, and the tomatoes have caramelized, about 3 to 4 minutes. Transfer to a serving platter and serve.