Roasted Tomatoes, Peppers, and Garlic

Roasted Tomatoes
25–30 Tomatoes, Romas work well
10-12 Crushed garlic cloves
10-12 Strands of Thyme
6 Crushed Peppercorns
2 Cups Olive Oil
2 1/2 Sheet Pans

Pour 2 cups olive oil into large bowl. Add garlic, thyme, and peppercorns. Cut tomatoes in half and add to bowl. Toss lightly with hands. Divide tomatoes and lay out cut side up on two sheet pans spreading garlic, thyme and peppercorns on top. Drizzle olive oil from bowl over tomatoes. Bake 425 degrees uncovered 15-25 minutes until slightly crisping on edges. Peel skin, discard thyme, save garlic and store in 1qt containers. Store in the fridge. Great for a pasta or pizza, I love to put on salads with mozzarella and basil. Add to soups and sauces. Mix with some cream and chicken stock you’ve got tomato soup. Chop up and add to salsa or mix in cold pasta salad.


Roasted Peppers
15-30 peppers rinsed
2 Sheet Pans covered in parchment paper
1/4 Cup Olive Oil
Rub olive oil on peppers and lay out peppers on sheet pans and roast uncovered in 425 degree oven until crisp on the outside. 15-20 minutes. Once out of the oven cover sheet pans with another sheet pan inverted to sweat peppers, let cool. Peel outsides off and discard along with the seeds. Store in quart containers with all natural juices.

Roasted Garlic
10-12 Large Garlic Cloves
1/4 Olive Oil
Roasting Rack inside in pan
1 Cup Water

Toss garlic lightly in olive oil and lay out tops up on roasting rack. Pour water into to bottom of pan and cover pan with foil. Bake in oven 325 until soft. 45-60 minutes. Cool to room temperature. Slice the top off the garlic bulb with a sharp serrated knife. Squeeze the pulp out and discard the bulb. Continue with all the garlic bulbs. Put prepared pulp into food processor and add the following.
2 Tablespoons Butter
1 Tablespoon Extra Virgin Olive Oil
1 teaspoon finely chopped fresh thyme leaves
1 Tablespoon Heavy Cream
Kosher Salt
If puree it still too thick, add 1-2 Tablespoons of water to get desired consistency. Chill in covered container. Heat up in oven at 350-375 until warm. I love to serve as an appetizer with crostini, or add to mashed potatoes. Excellent mixed with butter, dolloped onto a sheet pan and chilled. Served as a maitre d butter on a perfectly grilled steak. Roast potatoes in the oven until crisp and toss with whole roasted garlic cloves, honey and a little butter. Amazing!