Olive Oil Poached Sweet Tomatoes with Garlic
This recipe makes a gorgeous, healthful and plentiful snack or app. Try it! All you need are a bunch of small tomatoes (the ones I used are the size of ping pong balls), a ton of olive oil, garlic and bread.
- Keeping the tomatoes on the vine, simply place the tomatoes in a heavy baking dish that fits them all snugly-like. I used an enameled cast iron which worked pretty well, you can also use a glass one which is all kinds of pretty.
- Shove barely wrapped garlic cloves all up in the cracks and pour in enough olive oil to cover.
- Using a brush, coat the tomatoes and garlic so its all oiled well, season with salt and pepper.
- Pop er in a 400 degree oven for 30 minutes-ish or until the tomato skin starts to split but before they completely turn to mush. Bake for less if you want them more firm – up to you. Once or twice while cooking, use a brush to re-coat the veg with the oil.
- Now dip! Serve with crusty bread for dipping and for mashing the juicy (and very hot) tomatoes and soft garlic into.
Alternatives: add fresh herbals like thyme or basil instead.
Any left overs? You can turn it into a lo-fi pasta sauce with a quick whisk. Mmm….
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