Oven-Roasted Tomatoes

Julia Millay Walsh
Ingredients 2 tablespoons olive oil 1 clove garlic, peeled and thinly sliced 8-10 branches of fresh thyme a few sprigs of fresh rosemary salt and freshly cracked pepper 1 pound (450g) tomatoes, (8 small or 4 medium-sized) 1. Preheat the oven to 325ºF (165ºC.) 2. Pour the olive oil into a shallow baking dish or pan and add the garlic, thyme, rosemary, salt, and pepper. 3. Cut the tomatoes in half horizontally, and then use a sharp knife to remove the stems, if you wish. Toss the tomatoes with the oil and seasonings, and then lay them cut-side down in the dish. 4. Bake for two hours or until the tomatoes are completely softened and wilted, and start to wrinkle. Depending on the tomatoes, they may take longer to cook. Let these beauties chill on a rack and then you can serve on some crispy flatbread or just some torn focaccia. For more holiday menu ideas, check out Haute Chefs LA's website and Instagram, @hautechefsla. Photograph: August Dering

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