Ingredients

The following ingredients have 10 Servings
  • 2 lbs ripe tomatoes (like Roma or plum)
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1 tablespoons chopped fresh thyme
  • 1 teaspoon coarse sea salt

Instruction

  • Preheat oven to 325 degrees. Slice tomatoes in half lengthwise and gently squeeze out seeds or scoop them with a spoon --leave as much as the flesh as possible.  
  • Flip scooped tomatoes over and make a small incision in the back of each to allow a place for cooking juices to exit, and promote caramalizing.
  • Add olive oil, balsamic vinegar, thyme and salt to bowl, whisk together. Gently add tomatoes and toss to coat. 
  • Lay the tomatoes, cut side up, in a single layer on a rimmed baking sheet. Reserve excess oil/balsamic mixture for later.
  • Roast tomatoes on center rack for 40 minutes. Increase the oven temperature to 425 degrees and continue to roast tomatoes about 20 minutes more, or until caramelized. Grape tomatoes may need to come out earlier.
  • Remove tomatoes from oven, drizzle with a bit of the remaining oil/balsamic mixture.
  • Let tomatoes rest until reaching room temperature. The tomatoes will keep for up to 5 days in the refrigerator or for up to 6 months in the freezer.