Garlic Roasted Grape Tomatoes in Olive Oil

niedziela, 16 lutego 2014

Garlic Roasted Grape Tomatoes in Olive Oil

Time: 50 mins


  • 2 pints grape tomatoes
  • 6 garlic cloves, smashed
  • 1/4-1/2 teaspoon crushed red pepper flakes
  • 2/3 cup olive oil
  • 1 tablespoon olive oil
  • kosher salt
  • fresh ground black pepper, to taste
  • 1 sprig fresh rosemary
  • 1 sprig fresh oregano


  • 1 Preheat oven to 400*F.
  • 2 In a roasting pan, toss the tomatoes with the garlic, red pepper flakes, and 1 tablespoons of the olive oil; season with salt and pepper.
  • 3 Roast the tomatoes for about 20 minutes, until they burst and their skins begin to shrivel, stirring once halfway through.
  • 4 Pour the remaining 2/3 cup olive oil into a medium bowl; crush the rosemary and oregano between your fingers and submerge in the oil.
  • 5 Add the tomatoes and their juices, stir gently, and let stand for 30 minutes before using.
  • 6 Store remainder in the refrigerator for up to 3 days; bring to room temperature before serving.

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