Roasted Cherry Tomatoes Prep
| Shelf Life: | 3 days under refrigeration |
| Portion/Serving: | 2 qt. |
| Revision Date: | Mar 7, 2017 |
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Notes
Preheated combi oven set to convection, half fan, 350°F. All food handlers are required to follow all food safety brand standards and comply with all food handling procedures as noted in the ECOSURE audit program. |
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Ingredients
| 4 | pints | Cherry tomatoes, washed, patted dry |
| 2 | Tbsp. | Garlic, Fresh, minced |
| ¼ | cups | Olive Oil |
| Sea Salt, As Needed | ||
| Black Pepper, Fresh Ground, As Needed | ||
| 1 | Tbsp. | Thyme, fresh, leaves only, chopped |
| 1 | Tbsp. | Parsley, flat-leaf, leaves only, chopped |
Equipment
- Mixing Bowl
- Sheet Tray
- Measuring Spoons
- Liquid Measuring Cups
- Storage Containers
Preparation
- Toss the tomatoes, garlic, olive oil, season with salt and black pepper, toss until evenly mixed.
- Transfer tomatoes to sheet tray and roast in oven until slightly shriveled and concentrated, 10 minutes.
- Remove from oven, transfer back to bowl, toss with thyme and parsley. Allow to cool.
- Transfer to a storage container, cover, label, store under refrigeration.
