Overnight Tomatoes

By west757

These tomatoes boast an ideal balance of acid, sweet and savory. They make a spectacular base for rustic tomato sauce, as a starter alongside a ball of buffalo mozzarella dressed with salsa verde, or, as here, enjoy their concentrated flavor in a sandwich.

Ingredients

• 200 grams mixed small tomatoes, cherry, grape, pear
• 4-5 small unpeeled garlic cloves
• 2 tsp extra virgin olive oil
• 1/4 tsp kosher salt
• 1/8 tsp freshly-ground black pepper
• 4 sprigs fresh thyme

Details

Servings 4
Adapted from issuu.com

Preparation

Step 1

1. Pre-heat oven to 425°F. Slice the tomatoes in half and place on a baking sheet or oven proof dish. Add the garlic cloves to the tomatoes, then toss everything with the olive oil, salt, and pepper.
2. Arrange the tomatoes in the pan so they are all cut side up. Pick the leaves off half the thyme and sprinkle over the tomatoes, discard the stems. Break the remaining sprigs into shorter lengths and add to the pan.
3. Place tray in preheated oven and after 10 minutes, turn off the oven. Leave the tomatoes to slowly roast and dry until they reach your desired texture. We like approximately 8 hours in the oven-try to resist the temptation to open the oven door as they bake.
4. The tomatoes and garlic (squeezed from its skin) can be stored in the refrigerator in a covered container with an extra pour of olive oil to keep them moist. Bring to room temperature before serving or us in recipes.