So everytime we head to Minnesota, my mom & I ALWAYS stop at a Byerly's grocery store. We LOVE this store & especially their pastries! Also, they have quarterly complimentary food magazines. This recipe is from that mag.
12 tomatoes
20 cloves (yes, 20)
5 large thyme sprigs
1/4 c. extra virgin olive oil
salt & pepper to taste
Place a lg pot of water on the stove & bring to boil.
Fill large bowl or sink basin w/ ice water.
Using a paring knife, core tomatoe & cut a small x in bottom of each tomato.
Place tomatoes in boiling water, wait for 2 minutes till the skill starts to come off, then place the tomatoes in the ice water to cool. Once tomatoes are cool, peel off the skin & set aside.
Next, cut tomatoes in 1/2 at the equator of the tomato. Remove all the pulp & seeds & place in a bowl. (this can be saved for tomato sauce)
Spread the olive oil on a lg cookie tray & place tomatoes flat-side down on the tray. Sprinkle w/ fresh thyme & crushed garlic & season w/ S&P. Roast in oven at 180-200 degrees for 10-12 hrs or 7-8 hrs if using a convection oven. (like over night) The tomatoes are done when they are done, like fresh apricots.
Allow tomatoes to cool. Slip them into sturdy zipper-top freezer bags, press out the extra air, & freeze. (Save the oil from pan for salads*)
The uses for these roasted tomatoes are nearly endless. They make a great side dish alongside roasted meats, a perfect pizza or bruschetta topping, can be cut up for a quick pasta sauce, or added to lasagna. If you want individual plated appetizers consider garnishing a roasted tomato half w/ a bit of fresh mozzarella & a basil leaf drizzled w/ evoo, good balsamic vinegar, or a simple vinaigrette.**
* I kept some of the garlic to make a garlic butter for steak. Can't wait to try it!
** I doubled the recipe & had 40 cloves of garlic. Let's just say...my house smelled of garlic for a good day.
These are delicious! 2 trays made approx. 2 quart size freezer bags.
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