Slow-roasting tomatoes in the oven caramelizes and concentrates their flavor. The process takes a little time (a couple of hours in the oven) but it’s all hands-off time so you can pop them in the oven and do something else while they cook. As they roast, the water in the tomatoes will evaporate, they’ll shrink in size and turn brown along the edges. And the most important part is that the flavors will concentrate. When you take a bite, they will be a little crispy on the outside but still juicy on the inside and they will pack an intense tomato punch.
- Serve them on crostini with crumbled goat cheese and pine nuts
- Use them in an antipasto platter with assorted cheeses, olives and prosciutto or salami
- Toss them into pasta dishes or pasta salads
- Add them to salads for a flavor boost
- Top sandwiches or burgers with them; a grilled cheese or BLT are both excellent options
- Chop them up and add them to omelets or frittatas
- Stuff chicken breast with them or use them as a topping for steak
- Stir them into grain dishes like couscous, rice pilaf or quinoa
Makes 24 tomato halves
- 2 lbs. plum tomatoes
- 1 tablespoon olive oil
- 2 cloves garlic, thinly sliced
- 2 teaspoons fresh thyme leaves
- Kosher salt and black pepper
- Preheat oven to 300 degrees F.
- Slice the tomatoes in half lengthwise. For larger tomatoes, slice into quarters. Place the tomatoes in a bowl along with the oil, garlic and thyme and toss to combine.
- Line a rimmed baking sheet with parchment paper and arrange the tomatoes on the sheet cut side up. Season the tomatoes lightly with salt and pepper (the flavors will concentrate as the tomatoes cook so go light on the salt).
- Bake in the oven until the tomatoes are browned and collapsed but still a little soft and juicy in the center, about 2 ½ hours. Let the tomatoes cool slightly before serving.
- Tomatoes can be refrigerated for about 1 week or frozen for a couple of months.