Oven-Roasted Plum Tomatoes
Published by Hyperion
These do a tasty and colorful balancing act for any savory dish in the morning. Their texture adds a nice lightness while still giving some extra rich and interesting flavors. Don’t forget to pinch off the shriveled skins once they’ve been cooked—they kind of feel like paper in the mouth and they can get stuck to your teeth, which isn’t much fun.
Total Timeunder 30 minutes
OccasionCasual Dinner Party
Five Ingredients or LessYes
Taste and Textureherby, savory, sweet
Type of Dishvegetable
- 4 ripe plum tomatoes (about 1 pound)
- ¼ cup extra virgin olive oil
- Handful of fresh thyme sprigs
- 4 pinches of salt
- 10 grinds of black pepper
Preheat the oven to 400°F. Line a baking sheet with aluminum foil.
Cut off the tips of the tomatoes and their bottom core. Cut the tomatoes in half lengthwise. Toss the tomato halves together in a bowl with the oil, thyme, salt, and pepper. Lay the tomatoes on the baking sheet, cut side up, and pour over them any seasoned oil that was left in the bottom of the bowl.
Roast until the skins are shriveled and the tops are lightly browned, 20-25 minutes. Cool them to room temperature and then use your fingers to gently pinch off the shriveled skins. Serve at room temperature.
2005 David Lieberman