Ingredients

  • 1½-2 pounds Roma tomatoes (about 5 medium-large)
  • ¼ cup your favorite Gustare Extra Virgin Olive Oil, approximately
  • 2 garlic cloves, pressed
  • 1 tsp. fresh thyme leaves
  • ¼ tsp. dried oregano
  • Sea salt and pepper

Directions

1

Preheat oven to 250 degrees. Line a sheet pan with Silpat or parchment paper, set aside.

2

Bring a large pot of water to a boil. While water is boiling, set a large bowl nearby half filled with ice cubes and cold water. Working with a few tomatoes at a time, blanch the tomatoes in boiling water for 5-10 seconds or until the skin begins loosen. Remove and immediately plunge into ice water to stop the cooking process. Drain on a kitchen towel until all tomatoes are blanched and cool enough to handle.

3

Using a paring knife, remove tomato skin, quarter and seed. Place on prepared sheet pan. Drizzle olive oil over tomatoes. Distribute pressed garlic evenly and sprinkle with thyme, oregano, salt and pepper.

4

Roast until the tomatoes begin to shrink, 45-60 minutes, depending upon size. Transfer to a container, add a good drizzle of olive oil and refrigerate until ready to use. Enjoy!

Notes

Serving Suggestions

  • Add to sautéed dark, leafy greens
  • Serve alongside fresh ricotta to top baguette slices or cracker
  • Between a grilled cheese of mozzarella and arugula
  • Topping for a simple pizza with grated Parmigiano-Reggiano

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