These are morsel’s of serious goodness! I found myself eating them right off the baking sheet. The first time I made these I used them in my Mediterranean Quiche which was delicious but these are good in anything, our Caramelized Herb Tomato Pesto, pasta, antipasto or a salad…
Recipe: Makes about 2 Cups
- 12 Pearl Tomatoes
- 4 to 6 Cloves of Garlic Minced
- 4 Teaspoons of Thyme (dry or fresh)
- 1/2 Packed Cup Fresh Basil leaves chopped finely
- 1/4 Cup Extra Virgin Olive Oil
- 1 1/2 teaspoons of Sea Salt
This recipe is for pearl tomatoes or roma tomatoes, I like to use the baby heirlooms too, they cook faster. You can use any tomato, you just may need to adjust the cooking time.
Core tomatoes and cut in half, scoop the seeds out and place on a baking sheet with cut side up.
Spread marinade over the tomatoes.
Preheat oven to 325 F
Put baking sheet on the middle rack and bake for approximately 45-55 minutes depending on the size of the tomato, the tomatoes will start to look a little shriveled up.
Turn oven up to 400 F for 20 minutes to caramelize the tomatoes. Keep an eye on them so they don’t burn although a little brown is okay and they will have the roasted sweetness that gives these tomatoes the yummiest flavor!