Za’atar Roasted Tomatoes

Sometimes I find myself buying cherry tomatoes because they’re so pretty, and I have grand ideas about different delicious salads I can make. A week passes by, and they’re still sitting in my fridge – looking at me to use them. You can also purchase fresh tomatoes to use in this recipe, but usually I opt to make them with less than perfect tomatoes which I forgot to use.

Mix the Tomatoes

The first step is to wash and cut the tomatoes in half lengthwise. Probably this is most time consuming task of this whole recipe, as you would need to cut them one by one. Mix them in a large bowl with the olive oil, salt and pepper and give them a really good stir!After that throw them onto a pan sheet lined with parchment. Flip them to the cut side up, and sprinkle za’atar on them. That’s it!

Roast the Tomatoes

This is a very hands off type of recipe, where you can just pop them into the oven even if it’s not preheated, and leave them to roast slowly under the low temperature for around 2-3 hours.

Make sure to check back on them just to make sure you don’t over do it.

Store the Tomatoes

You can store these in a tupper ware, or in a container with olive oil. If you’re opting for the olive oil, think of sun-dried tomatoes. Make sure they are fully submerged.

Eat the Tomatoes

You can eat these little guys in so many ways. Check out the recipe for Labne, Tomato & Za’atar Crostini, which make a great appetizer for when you have guests.

Za’atar Roasted Tomatoes

These delicious oven-dried cherry tomatoes are a great topping for crostini, salads and even as a small snack on their own. If you ever find yourself with some cherry tomatoes and not sure what to do with them, use this recipe and keep them in oil – ready for any last minute guests!

Servings 1 cup

Prep Time 10 minutes mins

Cook Time 3 hours hrs

Total Time 3 hours hrs 10 minutes mins

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Equipment

• Sheet Pan
• Parchment Paper

Ingredients

  

• 300 g cherry tomatos cut in half lengthwise
• 2 tbsp olive oil
• 0.5 tsp sea salt
• 0.25 tsp black pepper
• 3 tbsp za'atar

Instructions

 

• Line a sheet pan with parchment paper.
• Preheat the oven to 275˚F / 135˚C.
• Combine the cut up cherry tomatoes with the olive oil, salt & black pepper.
  
• Place the tomatoes cut side up on the sheet pan.
  
• Sprinkle the za'atar on top evenly.
  
• Roast for 2 to 3 hours on this low heat. It depends on the size of your tomatoes.
• They are done when they are soft and shriveled.
  

Notes

Store these tomatoes in a tight container. They keep well in the fridge for about a week.

Cuisine: Lebanese, Syrian

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @tasteofsham on Instagram.