Chef's Quick Tips: Roasted tomatoes

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This week, Chef Albert DeAngelis of Mediterraneo Restaurant in Greenwich shows Tina Redwine how to make Mediterranean restaurant quality dishes with an emphasis on seafood.

Roasted tomatoes  

Ingredients:

4 pints cherry, grape or heirloom tomatoes.  I prefer cherry tomatoes.
4 oz. olive oil
6 whole garlic cloves
2 sprig rosemary
10 sprigs thyme
Salt and peppers

Preparation:

Cut all tomatoes in ½. Combine with all other ingredients in bowl and toss. Place on a baking sheet lined with parchment paper. Bake 250 degrees to 1 ½ to 2 hours. Cool
 
To store : add extra olive oil to tomatoes freeze or refrigerate for future use.

Contact 
Chef Albert DeAngelis

Mediterraneo Restaurant in Greenwich

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