Wednesday, March 19, 2014

Roasted Tomatoes

A few weeks ago, I went to see Philomena on a Friday night. I planned my night so that I had a few minutes to grab a sandwich from Taylor Gourmet, one of my favorite local sandwich shops. Turns out, Friday night is probably the worst time to go to Taylor Gourmet. Due to the Friday lunch rush, they completely ran out of bread by the time I showed up. 

While they offered to make a sandwich on regular grocery-store bread, I couldn't help but feel disappointed. Instead, I opted for one of their salads, Society Hall, instead. Society Hall is a kale salad with Parmesan, walnuts, roasted tomatoes, and honey herb vinaigrette.  It was  one of the best kale salads I ever had--and I immediately wanted to whip up some roasted tomatoes to throw into my salads for work.  

These roasted tomatoes come together in about two hours, but require basically no work.  You toss the tomatoes with olive oil, thyme, and garlic, then throw them into the oven for two hours. I love throwing them into salads with some chickpeas and kale, adding them to my sandwiches, or serving them as a side at dinner with some roast chicken. I make a batch now on Sundays, and then I store them in the fridge over the week.  This recipe is perfect for early spring--when you are ready for fresh tomato salads, but the tomatoes aren't quite ripe yet.


Roasted Tomatoes

2 tablespoons olive oil
1 clove of garlic, thinly sliced
Handful of thyme springs (7-10 sprigs)
Pinch of salt
Freshly cracked pepper
1 lb. of tomatoes

Preheat the oven to 325 degrees.

Pour the olive oil into a shallow baking dish, then add the garlic, thyme, salt, and pepper.Cut the tomatoes in half, then toss the tomatoes with the oil and seasonings. Lay the tomatoes cut side down in the pan.Bake for two hours, until the tomatoes are completely soft and wilted. The tomatoes keep for about five days in the refrigerator. 

1 comment:

  1. That looks so yummy! second day of spring here, I am going to make this recepie for sure!



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