Cherry or grape tomatoes
I didn't list amounts because there's no set amount on this stuff. I used about two pounds of tomatoes and two heads of garlic, although if you want to do more or less you just use more or less.
Pre-heat the oven to 250 degrees and de-stem your tomatoes.
|No one eats stems, not even your mother "because they are good for you."|
Cut all your tomatoes in half and spread them on the pans. You're supposed to cut them on the equator, like the fat middle, but I always forget. Then separate the garlic into cloves (with the peels still on them) and cast them about the pan.
|We are indiscriminately halved|
|Totally cheating and I don't care who knows it|
|We are plump and watery|
|We are emaciated and dessicated|
|This is the greatest ingredient in the world|
|I don't have an after picture because I burnt the shit out of them|
|I was salvaged from the flames|
Basically, YOU CAN DO ANYTHING WITH THESE and they are so delicious! They have just the right concentrated tomato flavor without any of the chewiness of sun-dried tomatoes. They are heaven. This will make your life beautiful.
ENJOY, ladies and gents. The easiest, tastiest, most versatile recipe EVER.
Adapted from Smitten Kitchen