Roasted Tomatoes

Roasted Tomatoes

By Suzyo Changa

Makes 4 cups whole tomatoes or 2 cups pureed 

Ingredients:

2 lbs smaller tomatoes 
1 whole yellow onion, cut into quarters  
4 cloves garlic 
flake salt and freshly ground black pepper 
2 teaspoons fresh thyme
1 teaspoon dried basil  
1/2 teaspoon crushed red pepper flakes or Aleppo chile pepper 
Extra virgin olive oil 

Preheat the oven to 450 degrees. 

Place the tomatoes in a large bowl. Add whole garlic, quartered onion, salt, pepper, fresh thyme and dried spices. Drizzle a generous amount, about 1/4 cup or more, of quality extra virgin olive oil. Toss to coat. 

Transfer the tomatoes to a roasting pan and roast for 30 to 35 minutes. 

Remove from heat. Tomatoes can be pureed and refrigerated for sauces and stews or leave whole for your delicious dish!




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