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Makes 4 cups whole tomatoes or 2 cups pureed
2 lbs smaller tomatoes 1 whole yellow onion, cut into quarters 4 cloves garlic flake salt and freshly ground black pepper 2 teaspoons fresh thyme1 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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Thanksgiving is one of my favorite times to cook and spend time with loved ones. We all meet in the kitchen cooking up our favorite dishes. This recipe makes for a great side dish and will have your guests wanting more!