Oven-roasted tomatoes from David Lebovitz by David Lebovitz

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Notes about this recipe

  • lorloff on July 03, 2018

    I made these again this time with cherry tomatoes from the farmer’s market and fresh herbs from the garden. The cherry tomatoes cook in under an hour and I tripled the garlic. I thought I made enough for two dinner parties a couple of days apart and my guests at the first one loved them so much they ate every last one.

  • lorloff on October 01, 2017

    These were delicious. At first I was skeptical about the garlic thinking it would burn before the tomatoes were done. But not so. I cut the garlic on a japanese handheld mandolin very thin and tucked all of the garlic under the tomatoes. I used fresh thyme and fresh rosemary from the garden and made sure that either thyme or rosemary was under each tomato. I began checking the tomatoes I got from the farmer's market which were small-medium size and they were done in about an hour and a half or less.

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