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


  1. Preheat oven toĀ 120ā€ÆĀ°C.
  2. Smash andĀ peelĀ garlic.
  3. Arrange tomatoes (whole) inĀ aĀ baking form orĀ onĀ aĀ baking tray lined with bakingĀ paper.
  4. Liberally drizzle everything with olive oil, add rosemary; season with salt andĀ blackĀ pepper.
  5. Roast tomatoes until they crack andĀ are very wrinkled but still juicy inside, forĀ about 2Ā hours.
  6. Remove rosemary beforeĀ serving.

Notes & tips

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

TheĀ easiest way toĀ peel garlic isĀ toĀ smash it: put aĀ clove ofĀ garlic onĀ aĀ cutting board, put your chefā€™sĀ 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 is based on a recipe from Suzanne Lenzerā€™s book ā€œGrazeā€.