Roasted Tomatoes in Olive Oil With Basil & Thyme
Use slow-roasted tomatoes atop dishes such as pasta, crostini, polenta, salads and chicken Parmesan. Try them in grilled cheese, quiche or a fancy BLT. Or how about in a tart with ricotta? So many options, so much flavor.
2 pounds cherry or grape tomatoes (or other meaty variety cut in equal sizes)
extra-virgin olive oil, as needed to coat
sprigs of thyme
kosher salt and freshly ground black pepper
Preheat oven to 300°F. Line rimmed sheet pan (or two) with parchment paper. Set aside.
Slice tomatoes in half, lengthwise. Arrange on sheet pan, cut-side up, so tomatoes are close together but not overly crowded.
Drizzle tomatoes with olive oil; then shimmy around in pan until all are just coated with oil. Season lightly with salt and pepper.
Roast for 2 to 3 hours, until tomatoes begin to dry out and shrivel in on themselves, but still retain some juice inside. Timing will vary depending on the size/variety of your tomatoes.
Remove from oven and cover pan with aluminum foil until cooled, at least half an hour. Use right away, or cover with olive oil and store in refrigerator. Chef’s Tip: Roast tomatoes at 200°F for 10 hours. If you can do this, try it. The flavors concentrate even more, and the texture just gets better and better. Low and slow is the way to go.
