SLOW-ROASTED HEIRLOOM TOMATOES WITH FRESH THYME
Like any other tomato recipe, this dish lives or dies with the perfectly ripened tomato. Commercial growers breed for size, shape and hardiness of shipping, but you should put your emphasis on taste rather than appearance. I'm a willing taker for tomatoes that are not so stunning-looking because I know how good they taste.''
Provided by William Norwich
Categories project, appetizer, side dish
Time 2h45m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Preheat your oven to 250 degrees. In a large saucepan of boiling water, blanch the tomatoes for 30 seconds. Remove with a slotted spoon or strainer and immediately chill in a bowl of ice water or rinse under cold running water to stop the cooking. The skins will slip right off. Cut the tomatoes in half, crosswise. Gently squeeze each half to remove seeds.
- Oil a 12-by-8-inch or 14-inch oval baking dish and sprinkle with half of the garlic and thyme. Season liberally with salt and pepper. Now arrange the tomato halves, cut sides up, in the dish and baste with the remaining oil. Season generously with salt and pepper and sprinkle with the remaining garlic, thyme and vinegar.
- Bake the tomatoes for 2 1/2 to 3 hours. When done, they will be soft and just starting to caramelize but still hold their shape. Spoon the pan juices up over the tomatoes and serve from the baking dish.
Nutrition Facts : @context http, Calories 187, UnsaturatedFat 15 grams, Carbohydrate 6 grams, Fat 18 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 3 grams, Sodium 344 milligrams, Sugar 3 grams
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Gabe Hazelton
hazeltong@yahoo.comRoasted heirloom tomatoes are my new favorite side dish.
Khaliq King
k.k@gmail.comThis recipe is a must-try for any tomato lover.
Azeem Mughal
a_mughal@yahoo.comI'll definitely be making this recipe again and again.
emmanuel kachi
e.k@gmail.com5 stars! This recipe is a keeper.
Stephy Warren
w-s17@gmail.comI'm not sure what went wrong, but these tomatoes were a complete disaster.
Chompa Mondol
m_chompa@aol.comI made a few changes to the recipe, but the tomatoes still didn't turn out well.
Shabahzkhan Shabahzkhan
s.shabahzkhan76@gmail.comOverall, I thought this recipe was just okay. I wouldn't make it again.
Malik Umair Malikumair
u_malik98@gmail.comI was disappointed with the flavor of these tomatoes. I thought they would be more flavorful.
Nashib Yogi
nashib_y11@hotmail.comI found the roasting time to be a bit too long. The tomatoes were a bit too charred for my liking.
John Fremow
john-fremow@yahoo.comThese tomatoes were a bit too acidic for my taste.
Lungelo Bhengu
b.l98@hotmail.comI'm not usually a fan of tomatoes, but these roasted heirloom tomatoes were delicious. I'll definitely be making them again.
hasty kurdish
kurdish-h@gmail.comThese tomatoes are so versatile. I've used them in salads, sandwiches, and even as a topping for pizza.
M Asad Khaliq
mkhaliq4@hotmail.comI was a bit skeptical about the fresh thyme, but it really added a nice touch to the tomatoes.
Charlet Hack
hack0@hotmail.comI've always been a fan of roasted tomatoes, but these heirloom tomatoes took it to a whole new level. The different colors and flavors were amazing.
mwesigwa shafic
mwesigwa.shafic@yahoo.comI made these tomatoes exactly as the recipe said, and they turned out perfectly. They were roasted to perfection and had an amazing flavor.
Wajid Bahi
bahi@yahoo.comThese tomatoes were a hit at my dinner party! Everyone raved about how flavorful and juicy they were.