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How this works
Servings: 8
Calories: 160kcal
Ingredients
- 6 plum tomatoes
- ¼ cup olive oil
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 2 teaspoons fresh thyme minced
- 1½ pounds asparagus
- 4½ tablespoons olive oil
- 3 cloves garlic
- 1½ teaspoons lemon zest
- ½ teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon ground black pepper
Instructions
- Preheat oven to 250°. Prepare an ice bath with ice cubes in cold water in a medium-sized bowl.
- Bring a large saucepan of water to a boil. With a sharp paring knife, carefully core each tomato. Score the opposite end gently, just breaking the skin. Place tomatoes in a large heatproof bowl.
- Pour boiling water over tomatoes; let soak 30 seconds. Remove with a slotted spoon, and place in ice bath to cool quickly. Remove after 2 minutes.
- Peel tomatoes when cool enough to handle. Cut in half lengthwise, and place, cut side up, on a parchment-lined baking sheet. Drizzle evenly with olive oil; season with salt, pepper and thyme.
- Roast until tomatoes are dried halfway through, 5–6 hours. Let stand to cool. At this point, you can cut or blend them up slightly to make more of a jam-like consistency. To store, place in a sealable container. Pour oil from baking sheet over the top. Refrigerate up to 1 week.
- Wash asparagus with cold water. Remove woody stems by peeling the last 2–3 inches of each spear, and then slicing off tips on a bias to make a pointed end.
- In a small bowl, whisk together remaining ingredients until well-combined. Toss trimmed asparagus into mixture until well-coated.
- Cook asparagus outside on a grill in a grilling basket, about 3 minutes, or on a sheet pan at 400° for 15 minutes, until tender.
Nutrition
Calories: 160kcal | Carbohydrates: 6g | Protein: 2g | Sodium: 300mg | Fiber: 3g
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