Best 11 Sliced Tomatoes With Lemon Thyme Recipes

SLICED TOMATOES WITH LEMON THYME

Steps:

• Thinly slice tomatoes (if using small tomatoes, halve or quarter them), and arrange on a platter. Season with salt and pepper, drizzle with oil, and sprinkle with lemon-thyme leaves. Lay lemon-thyme sprigs over top, and let stand for at least 20 minutes before serving.

BAKED TOMATO SLICES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Brush baking sheet with about 1 tablespoon olive oil.
• Arrange tomato slices on the baking sheet. Sprinkle rosemary and garlic over tomatoes and brush with remaining olive oil; season with salt and pepper.
• Bake in the preheated oven until tomatoes are tender, 5 to 10 minutes.

SLICED TOMATOES WITH FRESH HERB DRESSING

Steps:

• Arrange the tomato slices in a shallow casserole dish. Whisk together the olive oil, thyme, oregano, parsley, chives, and garlic in a small bowl. Add salt and pepper to taste. Pour herb mixture over the tomatoes, covering evenly. Top with Parmesan cheese. Cover, and refrigerate at least 1 hour before serving.

BAKED TOMATOES WITH HAZELNUT BREAD CRUMBS

Steps:

• Preheat oven to 350°F with rack in middle. Butter a 2-quart shallow ceramic or glass baking dish.
• Spread bread crumbs in a 4-sided sheet pan and toast in oven until dried and pale golden, about 15 minutes. Cool crumbs. Increase oven temperature to 450°F.
• Thickly slice tomatoes and arrange, overlapping, in baking dish. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper and sprinkle with 1 tablespoon thyme. Melt butter in a large heavy skillet over medium heat, then cook nuts and crumbs, stirring frequently, until golden, 4 to 5 minutes. Season with salt and pepper. Spoon evenly over tomatoes.
• Bake until tomatoes are bubbling and crumbs are browned, 15 to 25 minutes. Cool to warm or room temperature and sprinkle with remaining 1/2 tablespoon thyme.

TOMATOES WITH LEMON THYME

Steps:

• Thinly slice tomatoes (if using small tomatoes, halve or quarter them), and arrange on a platter.
• Season with salt and pepper.
• Drizzle with olive oil.
• Sprinkle with lemon thyme leaves.
• Lay lemon thyme sprigs over the top for garnish.
• Let stand for at least 20 minutes prior to serving.

SLICED TOMATOES WITH HONEY-BALSAMIC DRIZZLE

Steps:

• Arrange sliced tomatoes on a serving dish. Season with salt and black pepper. Whisk together balsamic vinegar and honey and drizzle over tomatoes.

SLICED TOMATOES WITH FRESH BASIL AND AGED BALSAMIC

Steps:

• Arrange tomato slices on a plate. Layer with basil leaves. Drizzle vinegar and oil. Sprinkle salt and black pepper over top.

SLOW-ROASTED HEIRLOOM TOMATOES WITH FRESH THYME

Steps:

• Preheat your oven to 250 degrees. In a large saucepan of boiling water, blanch the tomatoes for 30 seconds. Remove with a slotted spoon or strainer and immediately chill in a bowl of ice water or rinse under cold running water to stop the cooking. The skins will slip right off. Cut the tomatoes in half, crosswise. Gently squeeze each half to remove seeds.
• Oil a 12-by-8-inch or 14-inch oval baking dish and sprinkle with half of the garlic and thyme. Season liberally with salt and pepper. Now arrange the tomato halves, cut sides up, in the dish and baste with the remaining oil. Season generously with salt and pepper and sprinkle with the remaining garlic, thyme and vinegar.
• Bake the tomatoes for 2 1/2 to 3 hours. When done, they will be soft and just starting to caramelize but still hold their shape. Spoon the pan juices up over the tomatoes and serve from the baking dish.

PRESERVED TOMATOES WITH LEMON THYME

Steps:

• Preheat oven to 275 degrees. Prepare an ice-water bath; set aside. Bring a large pot of water to a boil. Add tomatoes, and cook 2 minutes. Using a slotted spoon, transfer tomatoes to the ice-water bath to stop the cooking; let cool completely in ice-water bath. Transfer to a plate lined with paper towels, and let drain.
• Slit tomatoes lengthwise, leaving halves attached along 1 edge. Open each tomato like a book, and arrange on a parchment-lined baking sheet. Roast until edges have shriveled slightly, about 40 minutes. Let cool completely.
• Meanwhile, stir together garlic, red pepper flakes, lemon thyme, and salt in a small bowl. Sprinkle one side of each tomato with about 1 teaspoon of the seasoning mixture; fold over other side.
• Layer tomatoes in a sterilized, dry 1-quart jar. Pour in enough oil to cover tomatoes. Place a round of waxed paper on surface to keep them submerged. Refrigerate at least 24 hours; let stand at room temperature 1 hour before serving.

SLICED TOMATOES WITH LEMON THYME

Steps:

• Thinly slice tomatoes (If using small tomatoes, halve or quarter them), and arrange on a platter. Season with salt and pepper, drizzle with oil, and sprinkle with lemon-thyme leaves. Lay lemon-thyme sprigs over top and let stand for at least 20 minutes before serving.

SLICED TOMATO SALAD

Steps:

• Arrange tomatoes and onions on a large rimmed serving platter. In a small bowl, whisk the oil, lemon juice, oregano, salt and pepper. Drizzle over top. Sprinkle with parsley.