Garlic Roasted Grape Tomatoes in Olive Oil
Time: 50 mins
Ingredients
- 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
Directions
- 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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