Because they have about a million delicious uses.
Having a jar of slow-roasted cherry tomatoes in garlic and thyme-infused olive oil in the fridge is a culinary godsend when dinnertime rolls around. The obvious thing may be to toss them in a bowl of hot spaghetti (and that’s amazing, to be sure), but here’s an opportunity to get creative: mix them into risotto, perch them atop toasted bread spread with creamy ricotta, serve them alongside an oozing ball of burrata. They have the magical ability to dress up anything from a swirl of hummus to seared salmon to grilled steak. And we’re not even getting into the salad possibilities.
- 1 heaping pint cherry tomatoes
- 6 garlic cloves, peeled
- 6 thyme sprigs
- 1 teaspoon kosher salt
- 1 cup extra-virgin olive oil
- Preheat the oven to 350˚F.
- Arrange the tomatoes in a shallow baking dish that is just large enough to hold them in a single, snug layer. Add the garlic cloves and thyme sprigs here and there, and sprinkle in the salt. Pour in the olive oil to completely cover the garlic and thyme and almost cover the tomatoes.
- Roast until the tomatoes are soft with wilted skins, about 30 minutes. Cool to room temperature.
Store It: Keep the tomatoes submerged in the oil in a covered container for up to 1 week.