Roasted tomatoes with herbs preserved in olive oil
An explosion of flavors. That's the best way to describe how it feels to put one of these roasted tomatoes in your mouth. Can be used to almost everything from salads, kebab to crostinis.
I have not specified any quantities in this recipe. Just take all the tomatoes you have and add as much chopped herbs that you want. It can't go wrong.
Ingredients
- tomatoes Cherry, plum or any other small variety works fine.
- Fresh herbs of your liking, finely chopped. thyme, rosemary, basil, or oregano.
- sea salt
- olive oil
- sliced garlic
Tomato and Feta crostini
- 1 slice sourdough bread
- marinated tomatoes
- crumbled feta cheese.
- Any herbs for garnish
Instructions
Roasted, marinated tomatoes
- Preheat the oven to 230ºF / 110ºC.
- Cut the tomatoes in halves. Place them on the baking sheet with parchment paper, top side up. Drizzle some olive oil and sprinkle plenty of herbs and some flake salt over all tomatoes.
- Roast the tomatoes for 2 - 3 hours depending on size and how much you want to dehydrate them. Open the oven lid now and then to get rid of some moisture.
- Let them cool for 10 to 15 minutes.
- Transfer the tomatoes to a sterilized glass jar. Mix with sliced garlic and more herbs. Top of with olive oil. Seal jar and store in the refrigerator.
Tomato and feta crostini
- Roast a slice of sourdough bread. Load some marinated tomatoes on the slice together with some Feta cheese. Drizzle some of the oil from the tomatoes. Garnish with a sprig of rosemary, or whatever you have available.
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