Roasted tomatoes are always very necessary. They’re a cinch to make, store well, and go good on or with practically anything. Whether it’s on top a fried egg, in a salad, on a sandwich, or with pasta, roasted tomatoes will take a basic plate and make it “alright! alright! alright!”. The dish pictured is a breadless BLT with avocado, and herbed Vegenaise.
- 3 lb. ripe San Marzano tomatoes
- 1/4 cup extra virgin olive oil
- 1 tbsp. fresh thyme (chopped)
- 1/2 tsp. fresh oregano (chopped)
- 4 garlic cloves (grated)
- Sherry vinegar
- Kosher salt
- Fresh ground black pepper
The How To…
Preheat oven to 375. Wash, pat dry, and cut tomatoes lengthwise. Use a small spoon to gently scoop out the seeds.
Add tomatoes to a mixing bowl, along with the garlic, olive oil, thyme, and oregano. Add a dash of sherry vinegar and gently mix everything together.
Line a baking sheet with wax paper and position the tomatoes on it, cut side up. Roast for 40 minutes, then crank up the temp to 400 and roast for another 15 minutes.
Shut off oven, and let tomatoes sit in there for another 5 minutes or so. At that point, remove from the oven, season with a dash of salt + pepper, and let cool.