Chef's Quick Tips: Roasted tomatoes

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