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!