Roasted tomatoes

Ingredients for 4 servings:

• 1 kg tomatoes, sun-ripened
• 4 garlic cloves
• 3 rosemary sprigs
• 3 sprigs of thyme
• some sage leaves
• some honey or maple syrup
• 1 shot of balsamic vinegar
• 1 shot of white wine, if desired
• n. B. Olive oil, best quality
• Sea salt and pepper from the mill

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 55 minutes

Side dish, sauce base, suitable for preserving

Wash the tomatoes, halve them, and remove the stems if necessary. Place them cut-side up in a large casserole dish or deep baking tray. Preheat the oven to 190°C (top/bottom heat). Pluck the rosemary and thyme from the stems, peel the garlic cloves, and halve them. Scatter them over the tomatoes along with the sage leaves. Drizzle with honey or agave syrup, balsamic vinegar, and white wine, if desired. Drizzle generously with olive oil and sea salt flakes. Place in the oven on the lowest rack and roast for about 45 minutes. After a while, the tomatoes will begin to stew in their own juices and the olive oil; the tops should be slightly toasted. If they start to brown too much, cover with baking paper. After removing the tomatoes from the oven, sprinkle with freshly ground pepper. You can eat the tomatoes as they are, on top of fresh pasta or risotto. Or preserve it for winter storage as an aromatic summer memory, or puree it as a base for sauces or use it with a dash of cream to make an intense tomato soup.