Slow-roasted Tomatoes with Thyme
Serves 8
3 1/3 pounds (1.5kg) cherry tomatoes
2 garlic cloves, peeled and halved
1 bunch of fresh thyme sprigs
olive oil
If the tomatoes are particularly juicy, prick them with a fork before roasting.
Preheat the oven to 300°F (150°C).
Put all the tomatoes in a bowl, season with sea salt and black pepper, and toss with the garlic. Spread out on a baking sheet without overcrowding. Scatter the thyme sprigs over the tomatoes and drizzle with some olive oil. Roast for 1—1 1/2 hours, draining the juice halfway through cooking, until concentrated and dry.
No comments:
Post a Comment