Oven Baked Tomatoes
While flipping through my Bon Appétit Magazine, I came upon a gorgeous photo of Oil and Thyme Roasted Plum Tomatoes. I knew that I had to attempt to recreate the beauty of those glistening tomatoes. I swoon whenever I see Tomatoes, Garlic and Thyme! And let me tell you, the aroma is absolutely divine.
Instead of plum tomatoes, I used some baby heirlooms and sun gold cherry tomatoes. After the tomatoes are roasted the skins can be a little tough. So if you plan on peeling the skins off, I would recommend using larger sized tomatoes. I don’t mind the tomato skins, especially since I pureed the roasted tomatoes into a sauce.
Serve these beautifully roasted tomatoes as a side dish, puree them into a sauce or use as a condiment. It makes for a great alternative to ketchup.
- 1½ lbs Tomatoes, plum, heirloom, etc
- 5-6 Sprigs Fresh thyme
- 10-11 Garlic Cloves, 1 head of garlic
- 1/2 Cup Good Quality Olive Oil
- Fresh Cracked Salt/Pepper, to taste
- Preheat oven to 300°
- Arrange the tomatoes, thyme, garlic and olive oil on a rimmed baking sheet. Sprinkle with salt and pepper.
- Roast at 300° for 35 minutes, or until the tomatoes are bursting and the skins are shriveling.
- Remove from oven and allow to cool for several minutes.
- Peeling the tomatoes is optional (and tedious).
- Serve as a side dish.
- Or for sauce, remove the thyme leaves and discard the woody stems. Place all ingredients into a blender or food processor and puree until smooth. (makes approximately 2 cups of sauce)
Nutrition InformationYield 4 Serving Size 1
Amount Per Serving Calories 295Total Fat 27gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 23gCholesterol 0mgSodium 157mgCarbohydrates 12gFiber 3gSugar 5gProtein 3g
Nutritional information on WonkyWonderful is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
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