Roasted Tomatoes

Name: Roasted Tomatoes
Total time: PT0D0H0M
Yield: serves 6
Ingredients: 6 medium tomatoes; 6 cloves garlic, unpeeled and lightly crushed; 5 sprigs fresh thyme; 1 ⁄ 2 cup extra-virgin olive oil; Kosher salt and freshly ground black pepper, to taste

Serves
serves 6

TODD COLEMAN

This preparation for sweet summer tomatoes can be served with slices of crusty baguette, or as a side dish with grilled fish or chicken.

Ingredients

6 medium tomatoes
6 cloves garlic, unpeeled and lightly crushed
5 sprigs fresh thyme
¹⁄₂ cup extra-virgin olive oil
Kosher salt and freshly ground black pepper, to taste

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Instructions

Step 1

Heat oven to 425°. Place tomatoes, garlic, and thyme on a rimmed baking sheet and drizzle with oil; season with salt and pepper. Bake, brushing tomatoes occasionally with the oil, until tomatoes soften and their skins split, about 25 minutes.

Step 2

Transfer tomatoes, along with juices, to a serving dish and serve warm with crusty bread.

Heat oven to 425°. Place tomatoes, garlic, and thyme on a rimmed baking sheet and drizzle with oil; season with salt and pepper. Bake, brushing tomatoes occasionally with the oil, until tomatoes soften and their skins split, about 25 minutes.
Transfer tomatoes, along with juices, to a serving dish and serve warm with crusty bread.