Chef's Quick Tips: Roasted tomatoes

<p>This week, Chef Albert DeAngelis of Mediterraneo Restaurant in Greenwich shows Tina Redwine how to make Mediterranean restaurant quality dishes with an emphasis on&nbsp;seafood.</p>

News 12 Staff

Sep 30, 2019, 3:20 PM

Updated 1,667 days ago

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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


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