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Roasted Tomatoes and Garlic

August 6, 2012

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Because I have been busy getting settled into a new job, I think I’ve neglected to mention here that I have a new job.  I’m currently working as a Culinary Professional for Macy’s.  I’m totally loving working with food again, and for an organization where there is significant opportunity for career growth. Win:win!

Saturday, I watched with delight (and a little drool) as the Marketplace Deli kitchen supervisor prepped a pan of tomatoes, garlic and herbs to go in the oven to roast for several hours.  I have the beginnings of a windfall of tomatoes coming in from the garden, and my short term memory clearly isn’t what it used to be. I’d competely forgotten about the amazingness of roasted tomatoes and garlic.

Last night for supper I made marinated, grilled porkchops with roasted garlic and tomatoes served over creamy, parmesan polenta.  To say it was one of the best meals ever would be doing it a disservice.  🙂  I’m saving the leftovers for later in the week, when baked ziti and pizza are on the menu.  I’ll do a gluten free concoction with the polenta as a base, the tomatoes for the sauce, adding some Italian sausage and cheeses (can I get an “amen?”).  The rest of the tomatoes will go in the food processor briefly with some more herbs, to make pizza sauce.

Here is the recipe which I loosely followed:

12 ripe medium tomatoes, cored and halved crosswise (about 3 pounds)

2 tablespoons extra-virgin olive oil

Salt and freshly ground pepper

1 head garlic, separated into cloves (about 15)

4 thyme sprigs

Preheat the oven to 350° and line a rimmed baking sheet with parchment paper. Arrange the tomatoes, cut side down, on the baking sheet and drizzle with the olive oil. Season with salt and pepper and scatter the garlic and thyme on top.

Roast the tomatoes for about 20 minutes, or until the skins begin to wrinkle. Remove the baking sheet from the oven and carefully pull off the tomato skins. Return the baking sheet to the oven and roast the tomatoes until leathery on the outside but still slightly wet on the underside, about 1 1/2 hours longer. Peel the garlic and discard the skins and the thyme.

The tomatoes and garlic can be refrigerated in a glass jar for up to 3 weeks.
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