Roasted Tomatoes

Name: Roasted Tomatoes
Yield: 4 servings
Ingredients: 12 plum tomatoes (about 3 pounds); 1/4 teaspoon sugar; Coarse salt and freshly ground pepper; 2 tablespoons fresh thyme leaves; 3 tablespoons extra-virgin olive oil

Recipe photo courtesy of Dana Gallagher

We paired these tomatoes with fresh mozzarella cheese for a delicious topping for pizza. They can also be served on their own or used instead of canned tomatoes in soups and pasta sauces.

Source: Martha Stewart Living, October 2002

Servings

Ingredients

12 plum tomatoes (about 3 pounds)
1/4 teaspoon sugar
Coarse salt and freshly ground pepper
2 tablespoons fresh thyme leaves
3 tablespoons extra-virgin olive oil

Directions

1. Preheat oven to 275 degrees. Slice tomatoes in half lengthwise, and place cut side up in a single layer on a rimmed baking sheet. Sprinkle with sugar, and season with salt and pepper. Place a few thyme leaves on top of each half, and drizzle lightly with oil.
2. Roast until tomatoes have started to shrivel and caramelize, about 2 1/2 hours. Remove from oven; let cool until ready to use, up to 5 days.