oven roasted tomatoes


• 1 1/2—2 lbs Roma tomatoes
• 1/4 tsp. dried oregano
• 1/4 c. Cobrancosa Olive Oil
• 2 garlic cloves, pressed
• 1 tsp. fresh thyme leaves
• Sel Gris Sea Salt and pepper

Preparation: Preheat oven to 250F. Line a sheet pan with Silpat or parchment paper, set aside. Bring a large pot of water to a boil. While water is boiling, set a large bowl nearby half filled with ice cubes and cold water. Working with a few tomatoes at a time, blanch the tomatoes in boiling water for 5-10 seconds or until the skin begins to loosen. Remove & immediately plunge into ice water to stop the cooking process. Drain on a kitchen towel until all tomatoes are blanched and cool enough to handle. Using a pairing knife, remove tomato skin, quarter and seed. Place on prepared sheet pan. Drizzle olive oil over tomatoes. Distribute pressed garlic evenly and sprinkle with thyme, oregano, salt and pepper. Roast until the tomatoes begin to shrink, 45-60 minutes, depending on size. Transfer to a container, add a good drizzle of olive oil and refrigerate until ready to use. **Add to sautéed, dark, leafy greens; serve alongside fresh ricotta to top baguette slices or cracker; between a grilled cheese of mozzarella & arugula; topping for pizza with grated Parmigiano-Reggiano; in a dish all by themselves.**