Roasted Sliced Tomatoes
Roasting develops the flavor of tomatoes, brushed with EVOO and simply seasoned with thyme and salt and pepper.
by Rachael Ray | from Week in a Day | on 11/10/11
Photo credit: Lisbeth Axell
Ingredients
- 4 small vine-ripened tomatoes
- Extra virgin olive oil (EVOO), for drizzling
- Salt and freshly ground black pepper
- A few sprigs thyme, leaves finely chopped
Serves 4
Preparation
Pre-heat the oven to 300ºF.
Put a cooling rack over a baking sheet. Slice the tomatoes, horizontally, into thirds and arrange the slices on the rack. Put the top and bottom of the tomatoes, cut-sides up, on the rack. Dress the tomatoes with a little EVOO and season with salt and pepper, to taste, and a little fresh thyme. Roast the tomatoes for 1 hour.
Remove the tomatoes from the oven and arrange them on a serving platter.
