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
[email protected]Roasted heirloom tomatoes are my new favorite side dish.
Khaliq King
[email protected]This recipe is a must-try for any tomato lover.
Azeem Mughal
[email protected]I'll definitely be making this recipe again and again.
emmanuel kachi
[email protected]5 stars! This recipe is a keeper.
Stephy Warren
[email protected]I'm not sure what went wrong, but these tomatoes were a complete disaster.
Chompa Mondol
[email protected]I made a few changes to the recipe, but the tomatoes still didn't turn out well.
Shabahzkhan Shabahzkhan
[email protected]Overall, I thought this recipe was just okay. I wouldn't make it again.
Malik Umair Malikumair
[email protected]I was disappointed with the flavor of these tomatoes. I thought they would be more flavorful.
Nashib Yogi
[email protected]I found the roasting time to be a bit too long. The tomatoes were a bit too charred for my liking.
John Fremow
[email protected]These tomatoes were a bit too acidic for my taste.
Lungelo Bhengu
[email protected]I'm not usually a fan of tomatoes, but these roasted heirloom tomatoes were delicious. I'll definitely be making them again.
hasty kurdish
[email protected]These tomatoes are so versatile. I've used them in salads, sandwiches, and even as a topping for pizza.
M Asad Khaliq
[email protected]I was a bit skeptical about the fresh thyme, but it really added a nice touch to the tomatoes.
Charlet Hack
[email protected]I'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
[email protected]I 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
[email protected]These tomatoes were a hit at my dinner party! Everyone raved about how flavorful and juicy they were.