Tomatoes don’t get enough appreciation. They bloom all year round, come in all shapes and sizes (and colors, sometimes) and hoard a massive load of nutrients including vitamin C and lycopene. What’s more is that cooking tomatoes doesn’t deplete their nutrient reserves – it actually enhances them. This recipe works for all kinds of tomatoes, and even better with cherry and grape tomatoes. The roasting doesn’t take too long, and gives you a sweet-tangy flavorful result that works perfectly as a side on nearly every kind of dish. I personally like them hot, and either use leftovers in other dishes, or throw leftovers in the blender for an epic tomato sauce – and that’s why I roast them in big batches, doubling and even tripling the recipe I’ve given you. For the record, cutting them up and tossing them into a salad works just as fine too. Enjoy!
5-7 large tomatoes (about 3/4 of a kilo)
1 tablespoon minced garlic
Salt and pepper to season
1 teaspoon dried thyme flakes
2 tablespoons olive oil
In a bowl, add tomatoes, oil, salt, pepper, thyme, and garlic, and toss to coat
In an oven-proof dish, place tomatoes cut-side down, and bake in the oven for about 40 minutes or until wilted and slightly charred. With metal tongs, turn each tomato over and bake for another 15 minutes.
You can open the broiler at this point and char the face a bit more
Serve hot or cold as a side, add to other dishes, or blend into sauces.