French Fridays with Dorie is kicking off August with a delicious, simple recipe that is sure to become staple in many a kitchen.
I picked up some grape tomatoes at the farmer’s market over the weekend, and they were perfect for this recipe. To roast the tomatoes, I cut them in half and put them on a baking sheet covered with parchment paper. I sprinkled the tomatoes with a pinch of salt and a couple cranks of ground black pepper, drizzled them with olive oil, and nestled a few cloves of garlic and some fresh thyme around them.
I roasted the tomatoes at 225°F for three hours (yes, three hours!), until they were shriveled and looked a little dry.
Although they looked dry, the tomatoes were still juicy, and roasting intensified the tomato flavor. And the garlic, herb, oil, and spices added subtle notes to the flavor. I ate a few of the tomatoes, then packed the rest in olive oil to use later.
But not much later. Dorie says that the tomatoes will remain usable in the oil for several weeks. I suspect they would keep for longer than that. Mine, however, never got the chance, as I kept finding uses for them. And before I knew it, they were gone.
So the next time you’re at the market and see a pint of cherry or grape tomatoes, grab them and give this recipe a try. By slow roasting tomatoes, the flavor and color are intensified. And if you pack them in oil with garlic and herbs, you’ll find yourself adding them to all kinds of things.
Like eggplant caviar:
Or perhaps couscous salad:
Whatever you end up doing with them, they’re sure to go fast. Especially if you keep eating them out of the jar. Not that I know anyone who does that….