2 pints Lipman Family Farms®
Monet Reds Tomatoes
1–2 heads garlic, cut in half
1 tsp salt
¼ tsp pepper
1½–2 cups olive oil
Fresh basil, thyme, and oregano
Prep Time: 10 min
Cook Time: 40 min
Servings: 1 large mason jar
1Preheat the oven to 400° F.
2Place tomatoes in a baking dish and drizzle olive oil, almost fully covering tomatoes. Nestle in the heads of garlic and sprinkle salt and pepper over all the tomatoes.
3Roast for 40 minutes, stirring halfway through or until the tomatoes have begun to brown on top and are starting to burst. The garlic should also be quite soft.
4Remove garlic and set dish aside to cool slightly. When cool enough to handle, squeeze the garlic cloves out into the tomato-oil mixture. If serving immediately, top with a mix of fresh herbs.
5Alternatively, cool fully and add fresh herbs before storing in an airtight container in the fridge for up to 2 weeks. Enjoy!
Note: Try on baked pastries, on toast, with whipped feta or goat cheese, and on top of tomato soup
To learn more about Lipman Family Farms®, visit www.lipmanfamilyfarms.com