oven roasted tomatoes

You can buy sundried tomatoes, or you can make these. Once you make your first batch, you’ll be hooked. Slow roasting tomatoes like this is a great way to capture the taste of summer. You can store them in oil in the fridge for a week weeks. And the oil will also be delicious. These are perfect for adding to salads and pastas, or serving alongside a cheese and charcuterie selection. And I like to add them to mac n cheese as well.

2 cups cherry or grape tomatoes…if you have larger plum tomatoes, you can cut them into quarters
3 cloves of garlic, crushed
olive oil
salt and pepper

Preheat over to 325F.

Line baking sheet with tin foil. Cut cherry or grape tomatoes in half. Place cut-side up on lined baking sheet. Sprinkle with salt and pepper. In small bowl, combine minced garlic (a garlic press is particularly helpful here) and olive oil. Pour garlic oil mixture over tomatoes. Slow roast in the oven until edges start to crinkle and wither, approximately 45 minutes, depending on size of tomatoes.

Transfer to a glass jar to store.  Pour the oil left in the roasting pan into the jar. It will be full of flavour.