Oven roasted tomatoes are easy to make and take only a few minutes to prepare. They shine along grilled meats, and are great on pastas, crostinis and bruschettas. A great way to enjoy the the ripe tomato summer bounty.
Yield: 4 servings
Time: 45 minutes
Ingredients:
- 2 lbs (900g), about 8 large ripe plum tomatoes
- 2 Tbsp extra virgin olive oil
- 1 Tbsp balsamic vinegar
- sea salt and freshly ground pepper to taste
- 1 tsp dried thyme or to taste
- 2 large garlic cloves, sliced into thin slivers
Preparation:
Preheat oven to 450°F/ 230°C.
Cut the tomatoes in halves or quarters, depending on the size.
In a large bowl mix olive oil, balsamic vinegar, sea salt, black pepper and dried thyme. Add the the tomatoes and toss them gently in the mix. Spread the seasoned tomatoes on a large baking sheet skin side down. “Bury” 1 garlic sliver in each tomato flesh. Roast until tomatoes look semi dried and skin is shriveled, about 30-40 minutes. Serve at room temperature.
If you plan to serve the tomatoes right away, feel free to add a few basil leaves and a garnish of feta or Gorgonzola cheese. Bon Appetit!!
