Description
A recipe for Oven-Roasted Plum Tomatoes

Ingredients

• 4 ripe plum tomatoes (about 1 pound)
  
• 1/4 cup extra-virgin olive oil
  
• Handful fresh thyme sprigs
  
• 4 pinches salt
  
• 10 grinds black pepper

Preparation
Preheat oven to 400°F. Line baking sheet with aluminum foil.

Cut off tomato tips and top cores. Halve tomatoes lengthwise. Toss halves together in bowl with oil, thyme, salt and pepper. Lay tomatoes on baking sheet, cut side up, and pour over them any seasoned oil left in bottom of bowl.

Roast until skins are shriveled and tops are lightly browned, 20 to 25 minutes. Cool to room temperature, and then gently pinch off shriveled skins. Serve at room temperature.

Note: These tomatoes freeze well by wrapping small quantities in Glad Press'n Seal Freezer wrap to keep freshness in and air out.

All recipes adapted from Young and Hungry, courtesy of Hyperion.

Nutrition
no information available

Serves
Makes 4 servings

Variations
no information available