This is a simple recipe that is great to add to your appetizer spread or to just store in the fridge for a snack. Spread it on a nice piece of toast or a cracker and it goes great with a charcuterie board!
INGREDIENTS
-cherry/grape tomatoes
-olive oil
-3 springs of thyme
-2 springs of rosemary
-garlic
-s&p
(Measurements for this recipe are based on how much you want and the size of baking dish you use)
DIRECTIONS
-Add the tomatoes and a few cloves of peeled garlic to your baking dish (base the amount of garlic on your preference)
-Cover with olive oil until the tomatoes are almost fully submerged
-Add in the full springs of thyme and rosemary plus the salt and pepper
-Bake at 350 for around an hour and 15 minutes until the tomatoes are wrinkly and a few start to burst
-Take out of the oven, the tomatoes and garlic should easily spread on bread. Remove the herbs.
-Serve warm or if making in advance add everything (including the oil) to a jar and let cool. This lasts in the fridge for up to around 2 weeks. When ready to serve you can eat it cold or warm it up.
chef grc 