let's get started my recipe calls for two and a half pounds of roma tomatoes but I happen to have like a bunch of Campari tomatoes and a couple other ones we're just hanging out in the fridge so I'm gonna put them all together this is a waste not one on situation and they'll work fine
I'm gonna give them a wash and then cut them in half over a bowl just use your fingers and squeeze out some of that liquid and the seeds we want to end up squeezed it out we want to end up with like a nice reservoir to hold in all the flavors we're going to be packing in repeat that process until all of your tomatoes are prepped and ready our tomatoes are half and the juices are all squeezed out this is so good for cooking so don't throw it away promise me it's gonna be amazing in any sauce
let's get our baking pan and arrange all the tomatoes cut side up these roasted tomatoes are gonna be so delicious and you'll enjoy them cold warmed up you can add them to your favorite recipe or you know what happen in Minnesota eat them alone as a side dish setting that aside now and we're gonna slice up some chopped off the tops and bottoms of some shallots and we're gonna peel the skin off so it's just that beautiful purple underneath any parts that you see turning papery those can get discarded as well they will not be delicious as you slice them up just place them onto your baking sheet next to the tomatoes I love using shallots in my salad dressings they are so delicious very similar to onions but a little bit milder
and try and piece together which ones I shot on the same day it's a fun puzzle you have to watch the bowl of fruit and watch the gingham shirt and how long my hair is one more bit of prep we're gonna be popping a whole garlic clove into each of those Tomatoes just trimming the bottom off of each of these garlic cloves and then we're gonna give them a good smash and pop them in a nice smash helps to take that skin off and also releases a lot of oil once it's smashed just pop it in and for this batch you'll probably be using most of two heads of garlic so be forewarned and buy a head if you have a giant clove of garlic you can split it up into two
so it's more manageable especially if your tomatoes are on the smaller side can anyone tell me why garlic juice is so sticky I know why it's stinky but why is it so sticky it drives me curving okay it looks like all of my tomatoes are covered nice we've set the scene for some serious magic so let's sprinkle this with three tablespoons of olive oil just make sure everything is getting at least a sprinkle especially the garlic's so I'm using a heavy Mediterranean tablespoon with my olive oil I feel like every single recipe lies about how much oil and butter to use just by the by now we're gonna sprinkle this with about two tablespoons of a balsamic or a red wine vinegar this is a nice aged balsamic so it's gonna be a much more controlled sprinkle
so beautiful now it's time for about 3/4 of a teaspoon of salt just make sure it's evenly distributed I'm using about 2 teaspoons of herb de Provence but you can really use any herb mixture that you enjoy it's rain and herbs add some pepper as much as you'd like and we're finishing it off with some freshly chopped fresh thyme one of my favorite herbs all this will take these tomatoes from bland to blam these will go into the oven at 375 for about 15 minutes this is actually amazing as a side dish it could be like a perfect buffet item if you wanted to freeze it pop it in to a very heavy-duty resealable bag squeeze the air out it's good for like a few months maybe up to six if you want to put in the fridge same deal good for a week
really nice to pop onto pizzas top your pastas with them or you just blend it up into a pasta sauce this can be served in a beautiful tray if you're doing that add some little fresh basil will give you some visual interest and you know basil
and tomato is just delicious I'll be taste testing one for you that is like candy my gosh that's really good just make this make it now make it often you are gonna love it bookmark the recipe I'm prepping kitchen comm mmm if you like this recipe check out my shrimp scampi you don't necessarily have to put these tomatoes on it but it would be delicious
