Harvest Bounty

One of my absolute favorite recipes is oven roasted tomatoes. These are so incredibly good, in so many ways. I love to use an heirloom tomato variety called Arkansas Traveler because they’re really flavorful and just the right size.
I cut the tomatoes in half through the equator and put them cut side up in a rimmed baking sheet lined with foil and parchment. Top each tomato half with sliced garlic, fresh thyme, and a sprinkle of salt. Pour a cup of extra virgin olive oil over all and drizzle a tablespoon of balsamic vinegar. Roast in the center of the oven at 350 degrees for about 3 hours.
 
 
 
The tomatoes will collapse with deep browning around the edges. They are so good layered on a slice of baguette straight from the oven. If you can refrain from eating them all, they’re fabulous in a quick pasta sauce. The reserved olive oil makes a flavorful vinaigrette. I always make batches to freeze and add to pizza, sandwiches, top a steak or a hamburger all winter long.
 
 
 
Today I decided to add some additional roasted vegetables and put them on top of Asiago Focaccia. Delicious!
 

 


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Comments

  1. I am making these today! Do you freeze them in freezer bags?

    • I like to freeze them in a flat container with parchment or freezer paper separating layers of tomatoes. That way I can pry up a few at a time as needed.

  2. Well, old friend!!! (And I mean that as in “from many moons ago”!) Rooting around on the net tonight after making sauce out of 50 lbs of San Marzano tomatoes today and something led me to this website. Fantastic tomato recipe, beautiful quilt (there’s a square in there that reminds me of a card you gave me), great blog and pictures and adorable grandchildren! What a life you are living… I really do wish you would come visit me in Door County. Champagne and a good long talk would be great or will Jim and I have to hunt you down in Santa Fe?

  3. Oh I went to our farmer’s market and got their “field grown” tomatoes and am putting
    a batch in the oven right now–only diff is I used my own fresh grown basil instead of thyme…
    do you freeze them in baggies or searately? thanks, Julierose