- Hey bakers, John Connell from Preppy Kitchen here,
and today we're making these easy, breezy roasted tomatoes
that will blow your mind.
They're prefect for topping pastas, pizzas,
the options are neatly endless.
You can also just eat them right off the pan
with your fingers like I've been doing.
Let's get started.
My recipe calls for two and a half pounds
of Roma tomatoes, but I happen to have a bunch
of Campari tomatoes and a couple other ones sort
of just hanging out in the fridge,
so I'm gonna put them all together.
This is a waste not want not situation,
and they'll work fine.
Gonna give them a wash
and then cut them in half over a bowl,
just use your fingers and squeeze out
some of that liquid and the seeds.
We wanna end up
Squeeze it out.
(laughs)
We wanna end up with a nice reservoir
to hold in all the flavors we're going
to be packing in.
Repeat that process
until all of your tomatoes
are prepped and ready.
(upbeat music)
Our tomatoes are halved and the juices
are all squeezed out.
This is so good for cooking,
so don't throw it away.
Promise me.
It's gonna be amazing in any sauce.
Lets get our backing pan and arrange
all the tomatoes cut side up.
These roasted tomatoes are gonna be so delicious,
and you'll enjoy them cold, warmed up.
You can add them to your favorite recipe,
or have them in a salad, eat them alone
as a side dish.
Setting that aside now,
and we're gonna slice up some shallots.
Chop off the tops and bottoms of some shallots.
And, we're gonna peel the skin off
so it's just that beautiful purple underneath.
Any parts that you see turning papery,
those can get discarded as well.
They will not be delicious.
(knife hitting cutting board)
As you slice them up just place them
onto your baking sheet
next to the tomatoes.
I love using shallots
in my salad dressings.
They are so delicious, very similar to onions,
but a little but milder.
Do you ever watch my videos and try
and piece together which ones ones I shot
on the same day?
It's a fun puzzle.
(laughs)
You have to watch the bowl of fruit
and watch the gingham shirt and how long my hair is.
One more bit of prep, we're gonna
be popping a whole garlic clove
into each of those tomatoes.
(metal swipes board)
Just trimming the bottom off
of each of these garlic cloves,
and then we're gonna give them a good smash
and pop them in.
A nice smash helps to take that skin off
and also releases a lot of oils.
Once it's smashed just pop it in.
And, for this batch you'll probably be using most
of two heads of garlic.
So, be forewarned,
(metal hits counter)
and buy ahead.
If you have a giant clove of garlic you
can split it up into two
so its more manageable,
especially if you're tomatoes are on the smaller side.
Can anyone tell me why garlic juice is so sticky?
I know why it's stinky, but why is it so sticky?
It drives me crazy.
(hands rubbing together)
Okay, it looks all of my tomatoes are covered, nice.
We've set the scene for some serious magic,
so lets sprinkle this with three tablespoons-ish
of olive oil.
Just make sure everything is getting
at least a sprinkle, especially those garlics.
So, I'm using a heavy Mediterranean tablespoon
(laughs)
with my olive oil.
I feel like every single recipe lies
about how much oil and butter to use, just buy the buy.
Now, we're gonna sprinkle this with about two tablespoons
of a Balsamic or a red wine vinegar.
This is a nice aged Balsamic, so it's gonna be
a much more controlled sprinkle.
So beautiful.
Now it's time for about the quarters
of a teaspoon of salt.
Just make sure it's evenly distributed.
I'm using about two teaspoons of Herbes de Provence.
But, you can really use any herb mixture
that you enjoy.
It's raining herbs.
(upbeat music)
Add some pepper, as much as you'd like.
(pepper grinder grinding)
And, we're finishing this off
with some freshly chopped fresh thyme.
One of my favorite herbs.
All this will take these tomatoes
from bland to blam!
(laughs)
These will go into the oven at 375
for about 50 minutes.
This is actually amazing as a side dish.
It could be like a perfect buffet item.
If you wanted to freeze it,
pop it into a very heavy duty resealable bag,
squeeze the air out.
It's good for a few months, maybe up to six.
If you wanna put it in the fridge, same deal,
good for a week.
Really nice to pop onto pizzas,
top your pastas with them,
or you can just blend it up into a pasta sauce.
This can be served in a beautiful tray.
If you're doing that add some little fresh basil.
It'll give you some visual interest,
and basil and tomato is just delicious.
I'll be taste testing one for you.
That is like candy, my gosh.
That's really good.
Just make this,
make it now,
make it often.
You are gonna love it.
Bookmark the recipe on PreppyKitchen.com
Mm!
If you like this recipe check out my Shrimp Scampi.
You don't necessarily have to put these tomatoes on it,
but it would be delicious.
I am just saying.
If you love my videos, hit that like button, subscribe,
and I'll see you soon.