Roasted Tomatoes

Kate Jepsen

When my dear friend was going through a divorce, we took a cooking class for something fun and different.  We laughed and cried together all night.  This was one of the recipes from that class and I love to call or text her each time I make it, which is pretty often.

• 10 oz. grape or cherry tomatoes, cut in half
• 1/3 cup extra-virgin olive oil, plus more as needed
• 8 cloves garlic, peeled and smashed
• 4 sprigs fresh thyme
• Kosher salt and freshly ground pepper

1. Preheat oven to 275 degrees and place rack in the center.
2. Place tomato halves in a medium bowl and toss with olive oil, garlic, and thyme sprigs. Season with salt and pepper.
3. Spread tomatoes onto a rimmed baking sheet in a single layer, pouring any extra juices over top.  
4. Roast until slightly browned and shriveled, about 2 hours, checking every 20-30 minutes.
5. Allow to cool and remove thyme sprigs.

Uses:

• On toasted crostini or crackers with basil and balsamic glaze
• As a spread with goat cheese
• Mixed into pasta
• To top chicken
• In quiche
• Spread on sandwiches