Please enter the email you’re using for this account.
Parve
Easy
4 Servings
Allergens 
No Allergens specified
25 Minutes
Diets
Fun Fact: Tomatoes originated in Peru; the golden varieties were first brought to Europe in the 1500s. The Italians named them “pomodoro,” which means “golden apple.” The San Marzano variety, originally cultivated in Italy, are considered the world’s best. The Jersey tomato, at its peak in the summertime, is also counted among the best.
2 tablespoons Gefen Olive Oil
3 cloves garlic, peeled and smashed
8 to 10 sprigs thyme
4 sprigs rosemary
freshly cracked Gefen Pepper
1 pound (about 8 small or 4 medium) vine tomatoes
Arrange rack in the middle of the oven. Preheat the oven to 425 degrees Fahrenheit.
Rinse and quarter tomatoes. Line a baking pan with Gefen Parchment Paper. Spread tomatoes, garlic, thyme, and rosemary in a flat layer across the baking pan. Sprinkle with olive oil, salt, and pepper.
Roast in the oven until very soft and blistered, about 15 to 20 minutes, mixing occasionally. Remove pan from the oven and let cool slightly.
How Would You
Rate this recipe?
When leaving comments on kosher.com we ask that you be respectful, appropriate, and stay on topic. Click here to read our full comment policy.
Kosher.com Commenting Guidelines
We love hearing from our community! Constructive feedback, tips, questions, and friendly engagement are encouraged.
By commenting on Kosher.com, you agree to follow these guidelines. Please note that comments are for community discussion only and should not be considered halachic guidance—always check with your own Rabbi or LOR.
1. Be Respectful
2. Keep It Appropriate
3. Protect Privacy
4. Stay On Topic
5. Moderation