Ingredients
The following ingredients have 7 Servings
- 2 1/2 to 3 lb. (1.25 to 1.5 kg) assorted heirloom tomatoes
- 2 shallots, each quartered lengthwise
- 4 garlic cloves
- 1/4 cup (2 fl. oz./60 ml) olive oil
- Salt and freshly ground pepper, to taste
- 2 tsp. chopped fresh thyme, plus 3 sprigs fresh thyme
Instruction
- Preheat an oven to 450°F (230°C).
- In a large baking dish, arrange the tomatoes, shallots and garlic in a single layer. Drizzle the vegetables evenly with the olive oil and season with salt and pepper. Sprinkle with the chopped thyme and nestle the thyme sprigs around the tomatoes.
- Roast the tomatoes until they are softened but still hold their shape, 15 to 20 minutes, stirring once halfway through the cooking time. Serve warm or at room temperature. Serves 6 to 8.
- Williams-Sonoma Test Kitchen
