Soft Unctious Tomatoes Swimming in Olive Oil is Always a Good Thing.
I don’t know if anyone else does this, but I love roasting tomatoes when the good ones start showing up in the market. I let these tomatoes sit on the counter for about a week and then slice them in half, add some thinly sliced garlic, fresh thyme sprigs, salt and pepper, and a good drizzle of olive oil. I particularly like fresh thyme with tomatoes, but you could use fresh rosemary or any other herb of your choice.
Bake at 400 degrees for about 20 – 25 minutes. I then let them sit for awhile and serve them at room temperature with the beautifully flavored olive oil spooned over. I serve these with so many different main courses throughout summer. Even a simple meal of burrata, tomatoes, and good bread to sop up the juices, is immeasurably improved when served with these tomatoes. They kick up most anything.
Tomatoes Roasted in Olive Oil with Garlic and Thyme
4 - 6
servingsHalved tomatoes baked in olive oil with garlic and fresh thyme.
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Ingredients
4 or 5 4 or 5 fully ripe medium to large tomatoes, cut in half
4 4 thinly sliced garlic cloves
4 sprigs 4 fresh thyme
kosher salt
freshly ground black pepper
olive oil
Directions
- Preheat oven to 400 degrees with rack in the center.
- Place the tomatoes in a baking dish large enough to hold them in a single layer, without leaving much space between them. The size of the dish will depend on the size and amount of your tomatoes. I used a 13 x 9 inch dish for 5 large tomatoes. Top with the sliced garlic cloves, thyme sprigs (tucking them in and around the tomatoes), salt, pepper, and add enough olive oil to come up about 1/4 inch from the bottom of the pan.
- Bake for 20 - 25 minutes. Let cool to room temperature and serve with good bread to sop up those juices and olive oil. These can also be used to top crostini, chopped up and added to pasta, served on a plate with a fried egg on top, added to a sandwich, etc. Enjoy!