Techniques › Ice House Roasted Tomatoes

Makes one pint

• 1 pound plum tomatoes
• olive oil
• powdered sugar
• salt
• pepper
• fresh garlic
• thyme

Preheat oven to 250 degrees

1. Cut an X on the non-stem end of the tomatoes
2. Blanch in a boiling pot of water and remove as the peels start to fold back
3. Place tomatoes in a strainer
4. Remove peels entirely, and cut the tomatoes into quarters, lengthwise, removing all the seeds and extra juice
5. Lay out in rows on a baking sheet covered in parchment, one cut side down, and drizzle with olive oil
6. Sprinkle liberally with powdered sugar, lightly with salt and pepper, and add a dash each of finely minced fresh garlic and thyme
7. Roast in oven at 250 degrees until most of the moisture is gone and the tomatoes are dark brownish-red, being careful not to let them burn.  This can take as long as 4 hours, so make sure you have a bit of time
8. Remove to a glass jar, pack tightly and cover with olive oil.  Make sure you scrape all those pieces of roasted garlic and thyme in there too!
9. Cover and refrigerate when cool

These tomatoes are great on pizza, pasta, salads, canapes, in tapenade or just for snacking, and the oil they are packed in makes a terrific addition to many recipes as well.