Tacohuaco

Roasted tomatoes

AutumnItalian cuisineSnacksSpringSummerWinter

130 min

Ingredients

Yields 2 portions

  • 500 g tomatoes
  • 4 cloves garlic
  • 1 sprig fresh rosemary
  • olive oil
  • salt
  • freshly ground black pepper

You will need

  • oven

Directions

  1. Preheat oven to 120 ˚C.
  2. Smash and peel garlic.
  3. Arrange tomatoes (whole) in a baking form or on a baking tray lined with baking paper.
  4. Liberally drizzle everything with olive oil, add rosemary; season with salt and black pepper.
  5. Roast tomatoes until they crack and are very wrinkled but still juicy inside, for about 2 hours.
  6. Remove rosemary before serving.

Notes

Choose cherry tomatoes on a branch or a mix of cherry tomatoes or different colors.

This recipe is based on a recipe from Suzanne Lenzer’s book “Graze”.

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