Roasted Tomatoes and Shallots

When you are over flowing with tomatoes, roasting is a quick and easy technique to extend your enjoyment of summer’s finest fruit. The natural sugars in the tomatoes and shallots release as they cook down, resulting in a slightly sweet and more intense flavor. Use this savory side to perk up your morning omelet, add a schmear to your sandwich, or place atop a piece of fish. Fresh herbs will add the most vibrancy to this dish, but you can substitute dried herbs. As a general rule of thumb, substitute 1 teaspoon dried for 1 tablespoon fresh herbs.


2 pounds tomatoes, seeds removed and chopped (about 4 cups)
2-3 large shallots, thinly sliced (about 1 cup)
2 cloves garlic, minced (2 tsp)
1⁄4 cup extra virgin olive oil
1 tsp sugar
1 tsp kosher salt
1⁄4 tsp freshly ground black pepper
1 TB fresh herbs, minced (tarragon, oregano, thyme, rosemary)


Preheat oven to 375°. Line a large baking tray with foil.
Mix the tomatoes, shallots, garlic, oil, sugar, salt and pepper in a large bowl. Spread out evenly on the baking tray, and cook for about 30-35 minutes, until most of the juices have evaporated and the shallots are soft and slightly brown.
Remove tray from the oven, sprinkle with the minced herbs, and add more salt and pepper to taste.
Store in the fridge in an air tight container for up to three days. 

Makes about 2 cups.