In the summer, tomatoes are at their peak. Here is a great way to preserve some for a later date. The slow roasting really brings our their flavor. Adding the olive oil to the jars lets the olive oil concentrate their flavor even more.
- Three pints of cherry tomatoes whole or about 8 large heirloom tomatoes, cored and chopped
- 1 cup of olive oil
- Serval springs of thyme
- 4 cloves of garlic, chopped
- 3 or 4 half pint jars
Preheat the oven to 300. Lay the tomatoes on two sheet pans. Sprinkle the chopped garlic and add the sprigs of thyme. Drizzle over 1/2 a cup of the olive oil. Cook for about 1 to 1.5 hours. They should turn soft and slightly brown. Once cooled place in the jars and cover with the remaining olive oil. You can refrigerate for up to four weeks or freeze for serval months and incorporate into dishes like kale and bulgar (see recipe), any quinoa dish or a pasta primavera. Or top on crostini for a great appetizer.