Slow-Roasted Tomatoes with Za'atar
Exotically-flavored, roasted, sweet tomatoes with numerous uses.
Ingredients
- 1-2 pint(s) grape tomatoes – or – cherry tomatoes
- 2-4 Tbsp. olive oil (The amount of oil will depend on the amount of tomatoes used.)
- ½ - 1 tsp. Kosher salt ( )
- Freshly ground pepper (or to taste)
- 2-4 Tbsp. Za’atar (or to taste )
Instructions
- Rinse tomatoes; pat dry with paper towels.
- Slice tomatoes in half and place in a medium to large mixing bowl, depending on the amount being made. Add olive oil, salt, pepper, and za’atar; toss gently to coat.
- Line one or two baking pans with 1” sides with parchment paper. Evenly spread tomatoes in the pan(s), cut-side-up, in a single layer.
- If making one tray, set the oven rack to center position and turn oven to 275°F. (There’s no need to preheat the oven for this recipe.) Roast for 2 to 2 1/2 hours. Tomatoes are done when they’re soft, start to shrivel, and begin to caramelize.
- NOTE: If roasting 2 pans of tomatoes at once, place the oven racks as close to the center of the oven as possible. Halfway way through baking, switch the top pan to the lower rack and the lower pan to the top rack.
Notes
NOTE: Za’atar is sold in Middle Eastern stores, or you can make your own!
Serving suggestions: Eat them as they are - warm from the oven or at room temperature, or as a topping for toasted bread, or grilled meat, fish or poultry; tossed in salad; added to sandwiches, soups or stews; topped with plain, thick yogurt; mashed into a paste and use as a spread; mixed with pasta – or whatever else you like!
To store: Place tomatoes in an airtight container, drizzled with olive oil. Cover and refrigerate. This should keep for about a week- if it lasts that long!
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