Saturday, August 29, 2009

Roasted Tomatoes

This is a recipe that M&L shared with me last summer. It is great served warm as a side dish or at room temperature with crackers and cream cheese as an appetizer. The recipe makes quite a bit and so it can be divided and frozen for future use. You can also scale it down to make just enough for one occasion.

Roasted Tomatoes
2-3 quarts cherry and/or grape tomatoes
1/4 cup olive oil (adjust depending on the amount of tomatoes)
2-4 cloves minced garlic

1. Wash and stem tomatoes, place in a large bowl. Drizzle with olive oil and add spices. Toss to coat.

2. Spread in a single layer on a baking sheet. Bake at 400 for an hour, until tomatoes are shriveled and beginning to brown.

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