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
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