Summer seems to be flying by and I feel like the end of it, is unfortunately in sight. This week I want to share recipes that feature some of my favorite summer produce so everyone can get as much tasty enjoyment out of the month or so we have left.
Oven roasted tomatoes became one of my favorite things this summer and if I can keep some around long enough (most are consumed via fork straight from pan), this is one of my favorite ways to eat them. I know turning on the oven in the middle of summer is something only crazy person would do, but just trust me, it’s worth it. Plus, you are turning on the oven so low, you won’t be able to notice any big temperature change. I promise!
I cannot even begin to describe how incredibly delicious these tomatoes are. I used cherry tomatoes in this particular instance, but I’ve used just about every tomato imaginable and they are all just as amazing. I served these with softened goat cheese and gluten-free focaccia, but the possibilities are endless. I’ve used them on salads, in a caprese salad, the top of soups, crackers and, as I already mentioned, my favorite method with a fork straight from the pan.
One minor note, if you are using larger tomatoes: cut the tomatoes in half first, remove the stem (if desired) and place them cut side down on the pan when you go to roast them.
Slow Roasted Tomatoes with Goat Cheese & Gluten Free Focaccia
- around 1-1.5 pounds cherry tomatoes
- 2 Tablespoons olive oil
- 8-10 sprigs fresh thyme
- 4-5 sprigs fresh rosemary
- 4-8 cloves garlic, very thinly sliced
- Kosher salt and freshly cracked pepper
- Heat oven to 225F.
- Pour the olive oil into a shallow baking dish or pan and add the garlic, thyme, rosemary, and salt and pepper.
- Toss the tomatoes with the oil and seasonings in the dish.
- Bake for two hours, or until the tomatoes are completely softened and wilted, and start to wrinkle. Depending on the tomatoes, they may take longer to cook.