Roasted Tomatoes

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The best way to coax flavor out of the last of the season’s tomatoes is to roast them. Here’s a simple recipe that’s easily adaptable. Use garlic, if you like, or add oregano or rosemary.

Roasted Tomatoes

Roasted Tomatoes

Ingredients

  • 10-12 tomatoes, cut in half or quarters
  • Olive Oil
  • 3 tablespoons chopped thyme
  • Salt and pepper

Instructions

  1. Preheat the oven to 300. Spread a thin layer of olive oil on a baking sheet, place tomatoes in a single layer on top and sprinkle them with chopped thyme and salt. Drizze more olive oil over top. Roast for 2 hours.
  2. Serve over pasta, on toast, or spoon over meat or fish.
http://food.lohudblogs.com/2014/09/26/roasted-tomatoes/

Roasted tomatoes

10-12 tomatoes, cut in half or quarters

Olive Oil

3 tablespoons chopped thyme

Salt and pepper

Preheat the oven to 300. Spread a thin layer of olive oil on a baking sheet, place tomatoes in a single layer on top and sprinkle them with chopped thyme and salt. Drizze more olive oil over top. Roast for 2 hours.

Serve over pasta, on toast, or spoon over meat or fish.

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About Author

Liz Johnson is content strategist for The Journal News and lohud.com, and the founding editor of lohudfood, formerly know as Small Bites. As food editor, she won awards from the New York News Publishers Association, the Association of Food Journalists and the Associated Press. She lives in Nyack with her husband and daughter on a tiny suburban lot they call their farm — with fruit trees, an herb garden, and a yardful of lettuce, tomatoes, onions, shallots, cucumbers, zucchini, radishes, cabbage, peppers, Brussels sprouts and carrots and four big blueberry bushes.

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