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
- Sheet Pan
- Parchment Paper
- 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
- 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.