Slow-roasted tomatoes with thyme
Slow-roasted tomatoes with thyme enhance natural sweetness and offer a rich, rustic flavor. This easy method results in tender, caramelized tomatoes that can complement a variety of dishes.
Cook time 90 min
Prep time 10 min
Ingredients:
6 cups tomatoes6 tsp fresh thyme
4 dash salt
4 dash black pepper
4 tbsp olive oil
Slow-roasted Mediterranean tomatoes with thyme is a simple yet incredibly flavorful dish. By slow-roasting the tomatoes, you concentrate their natural sweetness and create a delicious side or topping that can enhance various meals. The combination of fresh thyme, salt, black pepper, and high-quality olive oil complements the tomatoes perfectly, resulting in a dish that is both rustic and refined.
Instructions:
- Preheat your oven to 250°F (120°C).
- Wash and dry the tomatoes thoroughly.
- Cut the tomatoes in half lengthwise. If using larger varieties, you may want to quarter them.
- Arrange the tomato halves (or quarters) on a baking sheet, cut side up.
- Evenly distribute the fresh thyme leaves over the tomato pieces.
- Sprinkle the salt and black pepper over the tomatoes.
- Drizzle the olive oil evenly over the tomatoes to ensure they are well-coated.
- Place the baking sheet in the preheated oven.
- Roast the tomatoes slowly for about 3 to 4 hours. The roasting time may vary depending on the size of the tomato pieces and your oven. You're looking for the tomatoes to become soft, shriveled, and slightly caramelized, but not burnt.
- Check the tomatoes occasionally to make sure they aren’t drying out too much. If necessary, you can rotate the baking sheet for even cooking.
- Once the tomatoes are done roasting, remove the baking sheet from the oven.
- Allow the tomatoes to cool slightly on the sheet.
- Transfer the slow-roasted tomatoes to a serving dish. You can also store them in an airtight container in the fridge for up to a week.
- These slow-roasted Mediterranean tomatoes can be enjoyed on their own, as a side dish, or used as a topping for bruschetta, pasta, salads, or sandwiches.
Slow-roasting tomatoes is a wonderful way to deepen their flavor and versatility. This Mediterranean-inspired recipe is easy to prepare and brings out the natural sweetness of the tomatoes. Enjoy these slow-roasted Mediterranean tomatoes as a side dish, in salads, or as a delectable topping for bruschetta or pasta.
Slow-roasted tomatoes with thyme FAQ:
The ideal baking time for slow-roasting tomatoes is about 3 to 4 hours at 250°F (120°C). This may vary slightly depending on the size of the tomato pieces and your specific oven.
The tomatoes are done roasting when they are soft, shriveled, and slightly caramelized but not burnt. You can check them occasionally to ensure they aren't drying out too much.
Yes, you can use dried thyme instead of fresh. Use about one-third of the amount; for this recipe, around 2 teaspoons of dried thyme should suffice.
Store leftover roasted tomatoes in an airtight container in the refrigerator for up to a week. They can also be frozen for longer storage.
A standard baking sheet should work well for roasting tomatoes. Arrange the tomato halves in a single layer to ensure even cooking.
Cooking Tips:
- Use ripe, high-quality tomatoes for the best flavor.
- Feel free to experiment with different varieties of tomatoes, like cherry, Roma, or heirloom.
- Ensure the tomatoes are evenly coated with the olive oil and spices before roasting.
- Slow-roasting at a low temperature helps to caramelize the tomatoes without burning them.
- For an extra layer of flavor, try adding minced garlic or a splash of balsamic vinegar before roasting.
Nutrition Facts
4 ServingsCalories 40kcal
Protein 2.04g
Carbohydrates 9g
Fiber 2.88g
Sugar 6g
Fat 14g
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