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Roasted Tomatoes

August/September 2006

Roasted Tomatoes

Quentin Bacon enlarge

By: Lawrence Davis-Hollander
Part of this menu: Veg-Friendly Holiday Dinner »
There are so many ways to use this basic recipe: Sprinkle with coarse salt and serve as an antipasto; simmer with onions, red wine and herbs for a flavorful tomato sauce; use as a pizza topping; chop and add to risotto; or top with your favorite soft cheese and drizzle with balsamic vinegar.

people tried this recipe.

Key:
Our veggie-friendly dishes have no meat or fish.Veg Out

  • 10 Servings
  • Prep 20 min
  • Cook 1 hr

Ingredients:

  • 3 pounds ripe plum tomatoes (about 15)
  • 1/4 cup extra-virgin olive oil
  • 1 tablespoon chopped fresh thyme
  • 3 garlic cloves, finely chopped

Directions:

  1. Position a rack in the middle of the oven and preheat the oven to 375°. Stem the tomatoes and slice them in half lengthwise. Gently squeeze out the seeds or scoop them out with a spoon.

  2. Lay the tomatoes, cut side up, in a single layer on a baking sheet lined with parchment paper. Drizzle with the olive oil and sprinkle with the thyme and garlic. Roast for 40 minutes. Increase the oven temperature to 400° and roast the tomatoes until caramelized, about 20 minutes more.

  3. Turn off the oven and leave the tomatoes inside for 10 minutes, then remove to a rack and let cool completely. Peel if desired. The tomatoes will keep for up to 5 days in the refrigerator or for up to 6 months in the freezer.

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