Tomato season is in full swing and when they are this sweet, a simple preparation is all you need. I’m sharing one of my favorite ways to enjoy them right now. I’m roasting them low and slow, which just cooks them enough to concentrate their flavors. The dash of za’atar (a middle eastern spice blend of sesame seeds, sumac and thyme) gives it a nice tangy brightness. This is perfect as a side dish or served on top of a creamy burrata or goat cheese.
2 baskets of cherry tomatoes
1 tbsp olive oil
1 tsp za’atar
1 tsp fresh rosemary, chopped
1 tbsp basil, chopped
2 cloves garlic, sliced paper thin
1/8 tsp red chile flakes
salt and pepper, to taste
1. Pre-heat oven to 200 degrees.
2. Slice tomatoes in half and place on a cookie sheet lined with parchment. Drizzle with olive oil, garlic, herbs and spices. Season with salt and pepper.
3. Bake for about 2 hours, or until tomatoes have a jam-like consistency.