Chef's Quick Tips: Roasted tomatoes
By: News 12 Staff Sep 30, 2019, 3:20pm Updated on: Sep 30, 2019
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