My F&W
quick save (...)

Oven-Roasted Tomatoes

  • SERVINGS: MAKES ABOUT 2 CUPS
  • MAKE-AHEAD
  • VEGETARIAN

Use these tomatoes in salads, on sandwiches, in pasta or anywhere you want a rich, pure tomato flavor.

  1. 2 pounds fresh plum tomatoes—peeled, quartered lengthwise and seeded
  2. Fine sea salt and freshly ground white pepper
  3. Confectioners' sugar, for dusting
  4. 2 teaspoons thyme leaves
  5. 1 tablespoon extra-virgin olive oil
  1. Preheat the oven to 200°. Arrange the tomato quarters in a single layer on a rimmed baking sheet. Sprinkle lightly with salt, white pepper and confectioners' sugar. Scatter the thyme leaves over the tomatoes and drizzle with the oil. Bake the tomatoes for about 1 hour, or until very soft. Turn the tomatoes, baste with their juices and bake for about 1 hour longer, or until meltingly tender. The tomatoes should remain moist and soft. Remove from the oven and let cool.
Make Ahead The cooled tomatoes can be refrigerated in their juices for up to 2 days.
YOU MIGHT ALSO LIKE

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    advertisement

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.