Avocado oil is my new obsession. Local mom Judit Beres, owner of Neomega, introduced me to these healthy, high heat oils and I’ve been hooked ever since. Judit produces the most flavorful and versatile oils by infusing 100% cold pressed avocado oils with organic herbs.
I’ve been experimenting in the kitchen with them and thought I’d share this easy side dish- perfect for your next steak dinner!
1 pound of Roma tomatoes
1 head of garlic
1 cup of Neomega Rosemary Avocado Oil
Salt and Pepper to taste.
Preheat oven to 300°F. Halve and core tomatoes. Separate and peel garlic. Toss tomatoes, garlic, oil, salt and pepper in a large baking dish.
Bake tomatoes until they are soft and skins begin to shrivel, 35-45 minutes. Let them cool enough to work with them, then slip off skins.
Note: Feel free to make these ahead. They keep very well in the fridge for a few days. Just make sure you keep them in the oil!