Roasted Tomatoes with Garlic and Chilis
Makes 20 roasted tomato halves, 10 roasted garlic cloves, a few roasted chilis, and approximately 2 cups of roasted tomato juice
Servings: 6
Ingredients
- 10 each tomatoes cores removed
- 1 head garlic
- .25 Cup extra virgin olive oil
- 2 each chili peppers optional
- 6 sprigs fresh thyme
- salt and pepper to taste
Instructions
- Preheat an oven to 350°F
- Using a tomato shark or knife, remove the core of each tomato then cut each tomato in half through the equator.
- Place the tomatoes cut side down a parchment lined sheet pan.
- Scatter the unpeeled garlic cloves, chili peppers, and thyme in and around the tomatoes.
- Drizzle with olive oil and season with salt and pepper.
- Bake in the oven for 25 minutes. Remove the tomatoes from the oven and drop the temp to 275°F.
- Pour off most of the juice on the pan into a bowl. When cool enough to handle, peel the tomato skins off using your fingers and a small spoon. Discard the skins.
- Place the tomatoes back into the oven at 275°F. Every hour or so take the pan out of the oven and pour off the juices into the bowl and return back to the oven.
- Continue to roast for 3-4 hours or until the tomatoes have shrunk a bit and look concentrated but not too dry.
- Remove the tomatoes from the oven and allow to cool.
- When cool put the tomatoes, roasted garlic, chilis, and reserved tomato juice into separate containers. Discard the thyme. They will keep for 1 week in the refrigerator and 6 months in the freezer.
Video
Notes
This recipe is directly inspired by Tom Colicchio's cookbook "Think Like a Chef"