Roasted Tomatoes With Garlic, Thyme And Olive Oil
Roasted Tomatoes With Garlic, Thyme And Olive Oil
The easy process of roasting tomatoes yields two other versatile ingredients: roasted garlic and delicious cooking juices. Roast more tomatoes than are to be used. They can be refrigerated up to 2 weeks and frozen for as long as 3 months. For the freezer, it's important to wrap them airtight to prevent any off-freezer odors. Once tomatoes are roasted, consider any recipe — except salads — that use tomatoes. The flavor is more intense than the canned variety. This recipe is by Abby Mandel and was originally published in The Chicago Tribune.
Prep Time
30
minutes
Cook Time
2.48
hours
Servings
8
servings
Total time: 2.98 hours
Ingredients
- 10 large ripe tomatoes, cut in half crosswise, about 5 pounds total
- 1 large head garlic, separated into cloves, unpeeled
- 5 fresh thyme sprigs
- 1/4 cup extra-virgin olive oil
- kosher salt
- freshly ground pepper
Directions
- Heat oven to 350 degrees. Cut parchment paper to fit bottom and sides of jelly-roll pan.
- Gently squeeze 10 tomatoes over prepared pan releasing seeds and juices. Put tomatoes on baking sheet, cut-side down; scatter 1 head garlic and 5 thyme sprigs over tomatoes. Drizzle evenly with olive oil. Lightly season with salt and pepper.
- Roast tomatoes until skins are wrinkled, about 25 minutes. Remove from oven. Pull skins off tomatoes; discard skin. Pour juice from pan through strainer into 1-quart bowl.
- Return tomatoes to pan. Roast until tomatoes flatten slightly but do not burn, about 2 hours. (Turn baking sheet if roasting unevenly.) Pour off juices every 1/2 hour or as needed. Transfer garlic to small bowl after 1 1/2 hours. Check tomatoes toward end of roasting, removing individual tomatoes as done. Cool tomatoes completely on baking sheet. Discard thyme sprigs. Transfer tomatoes and garlic to storage container; pour juices over. Can be refrigerated up to 2 weeks or frozen up 3 months.