Garlic Roasted Tomato Spread Recipes

ROASTED TOMATOES WITH GARLIC

Steps:

• Preheat an oven to 450 degrees F (230 degrees C). Place a piece of aluminum foil over a baking sheet.
• Place the tomatoes and garlic into a mixing bowl. Drizzle with olive oil, and toss until evenly coated. Season to taste with salt and pepper, then spread evenly onto the prepared baking sheet.
• Bake the grape tomatoes in the preheated oven until the skins pop and start to brown, 15 to 20 minutes.

ROASTED GARLIC AND SUN-DRIED TOMATO SPREAD

Steps:

• To roast the garlic: Cut top 1/4" off the heads, place on foil and drizzle with olive oil. Enclose in the foil and bake at 350 till soft, about 30 - 40 minutes.
• Let garlic cool a bit and squeeze the pulp out of the cut-off top into a bowl. Beat with the cheeses and oregano till smooth.
• Drain and chop the tomatoes, and add with the walnuts to mixture, stir.
• Cover and refrigerate for at least 2 hours, 24 hours is best to blend flavors.

ROASTED GARLIC & TOMATO SPREAD

Steps:

• 1. Remove papery outer skin from garlic (do not peel or separate cloves). Cut tops off of bulbs; brush each with 1/2 tsp. oil. Wrap each bulb in heavy duty foil.
• 2. Place wrapped garlic and tomatoes (unwrapped) in a foil-lined 9-in square baking pan. Brush tomatoes with remaining oil.
• 3. Bake at 425 degrees for 30-35 minutes or until garlic is softened. Cool for 10-15 minutes.
• 4. Squeeze garlic into a small bowl. Drain any liquid from tomatoes; chop and add to garlic.
• 5. Stir in the cream cheese, Italian seasoning and salt. Serve with your favorite crackers or snack breads.