Slow roasted garlic & chile cherry tomatoes

There are people who don’t like garlic. Of course, many of them are vampires, sleeping during the day and on a strictly no-garlic diet. If you’re a vampire or simply not a fan, then look away now. Go do a load of laundry, the crossword puzzle or call you mother – you know she worries about you.

But if you like garlic – nay, love it – then this is for you. There are lots of good reasons to eat garlic or Allium sativum, for you Latin lovers. It’s been used as a medicine for centuries and fans say it’s good for everything from a healthy heart to warding off the common cold (I bet vampires get a lot of those).

But let’s be honest, the main reason is that it makes food taste great. I dare you to walk into a home (preferably of someone you know), smell the aroma of garlic gently sautéing in olive oil and not salivate like crazy. 

For today’s ditty, we slow cooked garlic with cherry tomatoes, olive oil and chile (naturally). The garlic softens and the tomatoes become jammy and outrageously delicious. And what to do with it? Top a slice of sourdough toast. Toss with some pasta or serve with creamy, fresh mozzarella.

Serve to friends and loved ones and that slightly suspect guy from the office. It’s a sure fire way to find out if you’ve got a vampire on your hands. 

1 lb. cherry tomatoes, halved

6 garlic cloves, peeled and halved

½ tsp Chimayo blend chile powder

½ tsp Chile Molido powder hot

1 tsp salt

2 Tbsp. olive oil 

Preheat oven to 250º F

Place the tomatoes and garlic halves in a large baking pan. Sprinkle with the chile powders and salt and drizzle over the olive oil. Gently toss to coat. Turn the tomatoes so they’re cut side up. 

Place in the preheated oven and cook for about 2 hours then take out and flip the garlic cloves (you can leave the tomatoes as they are). Cook for another hour or two until the tomatoes have lost much of their liquid and the garlic is tender. Serve warm or place in a clean glass jar and cover with oil until ready to use. 

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