Roasted Tomatoes

Lawrence Davis-Hollander

From Every Day with Rachael Ray
August-September 2006

MAKES ABOUT 2 CUPS
PREP TIME: 20 min; COOK TIME: 60 min

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

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.

Suggested Uses:

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.
Top with your favorite soft cheese and drizzle with balsamic vinegar.




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Roasted Tomatoes