Roasted Plum Tomatoes with Fennel Thyme Salt

by Chef Didi Davis

This is perhaps the only time that you may use crummy, supermarket tomatoes in the dead of winter and enjoy a tasty dish! No kidding. These tomatoes, and their variations, are best eaten lukewarm or at room temperature.

1-3 TB best quality olive oil
6 plum tomatoes, washed and dried
Fennel Thyme Salt

Preheat oven to 375º. Lightly oil a baking dish with sides that will hold tomatoes in one layer. Cut tomatoes in half lengthwise through stem end. Place them cut-side up in prepared pan. Make sure there is space between tomatoes so they do not steam. Spread the olive oil on each tomato half with a spoon and sprinkle with Fennel Thyme Salt. Roast for 1 hour. Let cool a bit and then transfer to a plate to serve.


  • When time is of the essence, tomatoes may be roasted at 500º for 20 minutes. While their flavor will be lighter, they will be a delicious side dish.
  • For a richer, deeper flavor to use in sauces, on sandwiches, as a garnish, or appetizer, slow roast at 325º for 2 ½ to 3 hours. (These gems may be eaten as a side dish, as well).

Recipe and Variations Copyright Deirdre Davis 2020
Use of content requires permission.

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