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Garlic & Olive Oil Roasted Tomatoes

by Laurey's Gourmet Foods, Chef: Laurey Masterton

1 pound local, fresh tomatoes, unpeeled.
1 cup extra virgin olive oil
1 whole bulb of garlic, split into peeled cloves
1 teaspoon coarse smokey salt
1 teaspoon coarse-ground fresh pepper
1 sprig fresh rosemary
1 sprig fresh thyme

  1. Place whole, fresh, unpeeled tomatoes in large baking dish.
  2. Drizzle with extra virgin olive oil
  3. Distribute whole, peeled garlic cloves
  4. Sprinkle with smokey salt and fresh-ground pepper
  5. Place fresh herb sprigs on top of the tomatoes
  6. Bake, uncovered for 45 minutes in oven at 350 degrees.  Oil will bubble and all will perfume your home with the herbal aromatics.
  7. Remove from heat and allow to cool.
  8. After thoroughly cooled, the tomatoes can become the basis for a lovely rustic tomato sauce.

Serve as a side dish with a main course.
Makes 2 cups of sauce.  Keeps well, covered in the refrigerator.


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