I further prove my genius by having altered this. I altered it in that I did not use thyme. Because I didn't have any. Becky, my friend who truly is a kitchen prodigy, merely heard this recipe, didn't even read it, and went home and cooked it, and then legitimately altered it by mixing some balsamic with the olive oil in the pan before cooking the tomatoes, which she says was an excellent addition, and carmelized in just the right way. This will obviously be the recipe I try next time, and afterwards I will again refer to myself as a master chef in my head.
200 grams (about 7 oz) mixed small tomatoes
cherry, grape, pear
4-5 small unpeeled garlic cloves
2 teaspoons extra virgin olive oil
1/4 teaspoon kosher salt
1/4 teaspoon freshly-ground black pepper
4 sprigs fresh thyme
Preheat oven to 425 deg F. Slice tomatoes in half, place in ovenproof dish (or on baking sheet). Add garlic cloves, then toss with olive oil, salt, and pepper.
Arrange tomatoes face up in the pan. Pick leaves off half the thyme and sprinkle over the tomatoes, break the remaining sprigs into shorter lengths and add to the pan.
Place in preheated oven, cook for 10 minutes, then turn the oven off. Leave the tomatoes in the oven to slowly roast, until they reach the desired texture. (8 hours is recommended.)
*Resist the temptation to open the oven and smell your tomatoes. This is really hard to do.*
Bring to room temperature before serving or using in other recipes.
Kinfolk reminds you that depending on the size and variety of tomatoes, cooking times and temperature adjustments may be necessary. Play with it, make it yours.
|All of these ingredients were acquired from Harvest Local Foods, my favorite source, except the basil, which is from the Pathmark. Sorry.|