As a marketing professional I can attest that social media is powerful and unites and moves people in wondrous ways.
Food 52 is a large online food community that shares recipes, products, cooking contests and more. Last summer, they shared my roasted za'atar cherry tomatoes and it got over 9,895 likes. Of all my posts, it had to be these roasted za'atar cherry tomatoes that took the spotlight. It made me laugh, a repost from large foodie communities are like a lottery draw and happen when you least expect it.
As for these tomatoes, be prepared to book a good 3 hours of slow roasting time - it is all worth it. Once done, add a drizzle of olive oil and these tomatoes can be stored in the fridge in an airtight container for up to one week. Toss them in salads, sandwiches, pizza, appetizers, cheese dishes or labneh, meats or simply munch on them on your break. Enjoy!
Author: Maureen Abood
Prep Time 15 min | Cook time 2-3 hours | Makes 1 cup / 150 g
- 1 pint / 300 g cherry or grape tomatoes
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon kosher salt
- Freshly ground black pepper, to taste (about 5
- 2 to 3 tablespoons za’atar, to taste
- Line a heavy sheet pan with parchment paper.
- Slice the tomatoes in half. In a medium bowl, combine the tomatoes with the olive oil, salt, and pepper, and stir until they are well-coated.
- Place the tomatoes on the sheet pan cut-side up, and top each with a pinch of za’atar.
- Arrange a rack in the center of the oven.
- Turn the oven on to 275˚F / 135˚C (no need to preheat when roasting like this), and roast the tomatoes for about 2 to 3 hours, depending on the size of the tomatoes.
- The tomatoes are done when they are soft and slightly shriveled. They can be used warm or cooled to room temperature.