I got the idea to roast tomatoes and shallots from one my favorite Greek bloggers, Ionna, of Food Junkie. This dish is super easy to prepare with minimal effort and amazing results. All you need is some time (and patience) to let the tomatoes, shallots and garlic roast into sweet goodness. I have been making this dish quite frequently - it's perfect with fresh bread or crostinis (and also fun to squeeze the delicious goodness out of those roasted shallots!). Also, you don't have to use the best farmers market tomatoes. I've used both standard supermarket roma tomatoes as well as farmers markets organic tomatoes and they both result in a delicious product.
Oven Roasted Tomatoes & Shallots
Original recipe here
2 1/2 lbs ripe plum tomatoes
4 cloves of garlic (more if you like)
5-6 un-peeled (but rinsed) shallots
1. Preheat oven to 460 degrees Fahrenheit.
2. Wash tomatoes well and cut in half. Place cut side down in baking vessel, sprinkle with garlic cloves and shallots. Drizzle with olive oil. Roast in heated oven for 30 minutes.
3. Reduce the heat to 300 degree Fahrenheit and continue roasting until tomatoes have shriveled - about 1.5 hours.
4. You can blend them together (taking the shallot peels off) to make a sauce or just eat as is with fresh bread, cheese and a glass of vino (like I do!).