I am in the process of relocating to a new state. The sad thing is, my new kitchen is nothing like the one I have. So with this move comes cleaning stuff out and just reducing "my stuff" whether kitchen equipment, bowls I love that have a chip, or things I haven't used in years, it's all going to a new home before I depart.I have years of Martha Stewart Living magazines, fully in tact. I am going through them one by one and ripping out anything that is still of interest and pitching the magazine.
The other day I came across this oven roasted tomato recipe that I recall wanting to make when I first read this issue years ago but somehow never found the time to do so. We are having company for New Year's Eve and it will go nicely with the Asparagus with Brie Sauce (from Savoir Faire) my son plans to make as an hors d'oeurve.
This is really very simple and I could kick myself for not making it sooner. You just have to plan ahead because it roasts for hours. I decided since tomatoes aren't exactly in season, that I would buy four varieties of cherry tomatoes. The recipe calls for "paste" tomatoes which appear like romas in her picture but they were sort of pale and these cherries will roast a little faster, say four hours rather than five hours. Mine are roasting now and smell delicious! So preheat the oven to 200. Line a sheet pan with Parchment Paper. Cut 16-20 Cherry Tomatoes in half. Place them on the sheet pan cut side up. Cut thin Slices of Garlic and place on each tomato. Drizzle with good Olive Oil. Add Fresh Thyme and season with Salt and Pepper. Place in oven, in my case for four hours. Check every 30 minutes after the first few hours. Serve at Room temperature with a crostini, a peice of fresh spinach, a slice of Mozzarella Cheese, really what ever you have on hand.
They can be placed in a jar with additional Olive Oil and stored in the refrigerator for up to 3 days.
It's January 1, 2017. Happy New Year! I can tell you these were delicious. 5 of us ate them all along with the appetizer my son made. Wow, I can tell you I will be making these often. Thank you Martha Stewart!
