← Back to Search Results
roasting American
 Oven-Roasted Plum Tomatoes

Photo by:
Comments: 0
 

Recipe

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.

Yield: Makes 4 Servings

Ingredients

  • 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

Directions

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
 

Nutritional Information

Nutrients per serving (% daily value)

142kcal (7%)
21mg (2%)
17mg (29%)
51mcg RAE (2%)
279mg
16mg
1g
3g
2g
5g
0mg (0%)
161mg (7%)
2g (10%)
14g (21%)
1mg (4%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Explore Cookbooks on Cookstr

lucid-food Lucid Food
by Louisa Shafia
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
fruits-of-the-harvest-recipes-to-celebrate-kwanzaa-and-other-holidays Fruits of the Harvest: Reci...
by Eric V. Copage
cook-with-jamie Cook with Jamie
by Jamie Oliver
jacques-torres-a-year-in-chocolate-80-recipes-for-holidays-and-special-occasions Jacques Torres' A Year in C...
by Judith Choate, Jacques Torres
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
young-and-hungry-more-than-100-recipes-for-cooking-fresh-and-affordable-food-for-everyone Young and Hungry: More Than...
by Dave Lieberman
in-the-kitchen-with-david In the Kitchen with David
by David Venable
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
amor-y-tacos Amor Y Tacos
by Deborah Schneider
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?