Slow-Roasted Heirloom Tomatoes With Fresh Thyme

By William Norwich

Total Time
2 hours 45 minutes
Rating
4(41)
Notes
Read community notes

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.''

Featured in: Style & Entertaining; Salad Days

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Ingredients

Yield:6 servings
  • 6medium heirloom perfectly ripened tomatoes, preferably a mix of red, yellow and green
  • 2cloves garlic, finely chopped
  • 6sprigs of thyme, leaves removed and finely chopped
  • Salt and freshly ground pepper
  • ½cup extra-virgin olive oil
  • 1tablespoon sherry vinegar
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

187 calories; 18 grams fat; 3 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 2 grams polyunsaturated fat; 6 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 1 gram protein; 344 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    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.

  2. Step 2

    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.

  3. Step 3

    Bake the tomatoes for 2½ 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.

Ratings

4 out of 5
41 user ratings
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Helen

Love this! When I made it for the second time, I substituted basil for thyme. Both work well, but thyme is better in my opinion. Another variation is to rest the tomatoes on slices of garlic toast as they bake.

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