Leave these, but remove the woody stems and discard them. Some of the herbs will have fallen away from the stems. If you prefer your tomatoes more firm, remove them from the oven earlier. At that point, the tomatoes are mostly broken down, and the garlic is buttery soft. Step 4: Let them roast for about an hour at 350✯. ![]() Then pop the dish in the oven for about an hour, stirring occasionally. Lastly, nestle a few sprigs of fresh rosemary and thyme around the tomatoes. Using your hands or a spatula, toss the tomatoes and garlic to coat with the oil and salt. Step 3: Drizzle olive oil over the tomatoes and garlic and sprinkle with salt. You'll have a mess on your hands with a sheet pan. I recommend a casserole or baking dish instead of a sheet pan because the tomatoes will give off quite a bit of tasty liquid. Step 2: Rinse and dry your tomatoes and place them in a baking dish along with the peeled garlic cloves. If some are still attached, give it another 30-second shake. The papery skins will literally fall right off. Then, put all of the cloves in the bowl, cover it with a plate or another bowl and shake vigorously for about 30 seconds. First, put the head of garlic on a cutting board and smash it with the flat bottom of a mixing bowl to loosen the cloves. Step 1: The hardest part of this recipe is peeling the garlic cloves, but here's a great tip that I learned from Food52 (and a few other food sites) to make that task super-simple. You really can't go wrong with any type of fresh, vine-ripe tomatoes. These are my favorite roasting tomatoes, but if you happen to have a bumper crop of any other kind, feel free to use them. Campari tomatoes (these are often sold "on the vine").Mini heirloom tomatoes (usually a mix of golden, brownish, greenish, and red tomatoes).Cherry tomatoes work very well in this recipe.If you prefer, you can substitute these other types of tomatoes: Large-size tomatoes from the grocery store are often not as ripe and tasty, especially in the winter. ![]() I love using grape tomatoes for this recipe because they're naturally sweet, available year-round, and their quality is always good. See my recipe card below for a complete list of the ingredients with measurements. I also highly recommend an entire head of garlic (read below for a fast and easy way to peel the cloves) and a few sprigs of fresh herbs. Don't let them sit around until they get wrinkly! The most important thing is to use fresh, ripe tomatoes. This recipe couldn't be easier, with just a handful of ingredients. But it's also easy to make year-round because grape tomatoes are always available at the grocery store. This recipe is the best way to use any late-summer tomatoes from your garden. ![]() Cooking tomatoes increases their lycopene, and olive oil helps your body to absorb and use those antioxidants better. Tomatoes are an excellent source of lycopene, an antioxidant that may protect you from prostate cancer and other types of cancer. Roasting tomatoes with olive oil also provides important health benefits. When you roast tomatoes slowly, their sugar starts to caramelize, turning grape tomatoes (or any tomatoes, for that matter) into little nuggets of sweetness.Īnd as they roast, their flesh becomes buttery soft - so you can spread these slow-roasted grape tomatoes on thick slices of bread, stir them into Caprese pasta, or use them as a base for homemade spaghetti sauce. If you grow your own, you've probably noticed a hint of sweet flavor when you eat one fresh off the vine. Like all vegetables, tomatoes have some natural sugar. What to Serve With Roasted Grape Tomatoes.
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