Ingredients
20 tomatoes, halved crosswise
2 heads of garlic, separated into unpeeled cloves
8 fresh thyme sprigs
1/2 c. olive oil
salt and pepper to taste
FOR CLAMS:
6 oz. bacon
2 garlic cloves, minced
1 shallot, diced
4 roasted tomato halves
3 dozen littlenek clams
4 c. watercress or baby mustard greens
Preparation
Preheat the oven to 350. Line 2 baking sheets or lasagna pans with parchment paper. Put the tomatoes cut side down and sprinkle with thyme and garlic cloves. Drizzle with olive oil, salt, and pepper. Roast for 20 minutes, or until the skins are wrinkled. pull the skins off and skim off the juice into a glass jar. Return to the oven and check every half hour for 2 hours or until the tomatoes are drying out. Reserve juice & roasted garlic in a jar and add dried tomatoes as they’re done.
