Roasted Tomatoes


  • Heat oven to 375 degrees 

  • Slice tomatoes in half, lengthwuse and remove the core and seeds. Arrange the tomatoes, cut sides up, on a baking sheet covered with parchment paper. 

  • Combine olive oil, vinegar and garlic in a small bowl. Lightly brush each tomato half with the balsamic oil mixture. Sprinkle with salt, pepper and thyme or basil if desired. 

  • Roast tomatoes for about 60 minutes or until the tomato pulp shrivels and the natural sugars begin to caramalize. Remove from oven and allow tomatoes to cool.

  • 2 pounds medium tomatoes

  • 2 tablespoons extra virgin olive oil

  • 1 tablespoon balsamic vinegar 

  • 2 cloves minced garlic

  • 1 teaspoon dried thyme or basil

  • 1/4 teaspoon salt

  • 1/4 teaspoon freshly ground black pepper