SLOW-ROASTED HEIRLOOM TOMATOES WITH FRESH THYME
Like any other tomato recipe, this dish lives or dies with the perfectly ripened tomato. Commercial growers breed for size, shape and hardiness of shipping, but you should put your emphasis on taste rather than appearance. I'm a willing taker for tomatoes that are not so stunning-looking because I know how good they taste.''
Provided by William Norwich
Categories project, appetizer, side dish
Time 2h45m
Yield 6 servings
Number Of Ingredients 6
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.
Nutrition Facts : @context http, Calories 187, UnsaturatedFat 15 grams, Carbohydrate 6 grams, Fat 18 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 3 grams, Sodium 344 milligrams, Sugar 3 grams
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Anas Razzaq
[email protected]I'm not a huge fan of tomatoes, but I loved these slow-roasted tomatoes. They were so flavorful and juicy, and the thyme added a really nice touch. I'll definitely be making them again.
Ramjan Islam
[email protected]These tomatoes are so delicious! I roasted them for a little longer than the recipe called for, and they were perfectly caramelized. I served them with grilled steak and roasted potatoes, and it was a meal to remember.
Shahid Ajam
[email protected]I've been making this recipe for years, and it's always a hit. The tomatoes are always perfectly roasted, and the thyme adds a subtle but delicious flavor. I like to serve them with grilled chicken or fish.
John Marfo
[email protected]These tomatoes are the perfect side dish for any meal. They're flavorful, juicy, and so easy to make. I love the way the thyme and garlic complement the sweetness of the tomatoes.
Nathan Garcia
[email protected]I made these tomatoes for a potluck, and they were a huge success. Everyone loved them! They're so easy to make, and they're always a crowd-pleaser.
Oprajvir 1
[email protected]These tomatoes are so easy to make, and they're always a hit at parties. I love the way the thyme and garlic roasted together smell.
Peyton Shai
[email protected]I'm not a huge fan of tomatoes, but I loved these slow-roasted tomatoes. They were so flavorful and juicy, and the thyme added a really nice touch. I'll definitely be making them again.
Imtiaz Bhutta
[email protected]These tomatoes were delicious! I roasted them for a little longer than the recipe called for, and they were perfectly caramelized. I served them with grilled fish and roasted potatoes, and it was a meal to remember.
Asiata Ankomah
[email protected]I tried this recipe for the first time last night, and I was really impressed. The tomatoes were roasted to perfection, and the thyme gave them a wonderful flavor. I'll definitely be making this again!
James A. Mathew
[email protected]These tomatoes are so easy to make, and they're always a crowd-pleaser. I love the way the thyme and garlic complement the sweetness of the tomatoes.
Kayla Hurtado
[email protected]I've made this recipe several times now, and it's always a winner. The tomatoes are always perfectly roasted, and the thyme adds a subtle but delicious flavor. I like to serve them with crusty bread and a simple salad.
Bronx Carol Show
[email protected]These slow-roasted tomatoes were a hit at my dinner party! They were so flavorful and juicy, and the thyme added a lovely touch. I served them with grilled chicken and roasted vegetables, and everyone raved about them.