Roasted tomatoes
Ingredients
Yields 2 portions
- 500 g of tomatoes
- 4 cloves of garlic
- 1 sprig of fresh rosemary
- olive oil
- salt
- freshly ground black pepper
You will need
- oven
Directions
- Preheat oven toĀ 120āÆĖC.
- Smash andĀ peelĀ garlic.
- Arrange tomatoes (whole) inĀ aĀ baking form orĀ onĀ aĀ baking tray lined with bakingĀ paper.
- Liberally drizzle everything with olive oil, add rosemary; season with salt andĀ blackĀ pepper.
- Roast tomatoes until they crack andĀ are very wrinkled but still juicy inside, forĀ about 2Ā hours.
- Remove rosemary beforeĀ serving.
Notes & tips
Choose cherry tomatoes onĀ aĀ branch orĀ aĀ mix ofĀ cherry tomatoes orĀ differentĀ colors.
TheĀ easiest way toĀ peel garlic isĀ toĀ smash it: put aĀ clove ofĀ garlic onĀ aĀ cutting board, put your chefāsĀ knife onĀ top ofĀ itĀ soĀ theĀ blade side lays onĀ theĀ clove, andĀ hit theĀ side ofĀ theĀ knife with your hand. Now you could peel theĀ clove.
This recipe isĀ based onĀ aĀ recipe from Suzanne LenzerāsĀ bookĀ āGrazeā.
Explore ingredients
Ingredients explorer
| Name | Kind | Season | Contains |
|---|---|---|---|
| Black pepper | Vegan | ||
| Garlic | Vegan | ||
| Olive oil | Vegan | ||
| Rosemary | Vegan | ||
| Salt | Vegan | ||
| Tomato | Vegan | May June July August September |
