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Roasted Tomatoes

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By: Lawrence Davis-Hollander

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.

Key:

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:

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.
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.
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.

Roasted Tomatoes

Quentin Bacon