My sister turned me on to this. She makes hers with a little balsamic vinegarette. The uses are endless. I served it on toasted bread, like bruschetta. You can also use it for pizza or pasta. Add some diced kalamata olives for an extra pop.
2 pints grape tomatoes
5 cloves garlic, diced
1 T fresh thyme leaves
olive oil
salt
Arrange tomatoes in a single layer in a 9 x 13-inch baking pan. Add garlic and thyme. Drizzle liberally with olive oil. Roast for 45 minutes in a 375 degree oven, stirring several times. Add a little more olive oil and raise oven to 400. Roast until starting to brown, but don't burn.
Toasted bread: Drizzle with olive oil and rub with garlic, if desired. Place bread on a cookie sheet lined with foil about 6 inches from the flame. Watch carefully, removing toast and rearranging, as necessary.
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