Recipe: Whole Baked Tomatoes

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	Users > AngelaG > Michael Chiarello''s "Casual Cooking" > Vegetables > Whole Baked Tomatoes

Whole Baked Tomatoes

3 lbs		plum (Roma) tomatoes, peeled
1/4 cup		thickly sliced garlic
2 Tbs		fresh thyme leaves
		Sea salt, preferably gray salt
		Freshly ground black pepper
1/2 cup		extra-virgin olive oil

Preheat the oven to 350�F. Arrange the whole tomatoes in a baking dish just large enough to hold them snugly in a single layer. Scatter the garlic and thyme leaves over them, then season generously with salt and pepper. Pour the oil over and around the tomatoes.

Bake for 1 hour, then turn the tomatoes over so they cook evenly. Lower the oven temperature to 325�F if the garlic is browning. Continue baking until the tomatoes are very tender but not collapsed, about 1 hour longer.

Remove from the oven, baste with the seasoned oil, and set aside until warm. Serve warm, not hot.

Servings: 6

Recipe Type

Side Dish, Vegetables

Recipe Source

I encourage you to make a double batch of these garlicky slow-cooked tomatoes, because they're as good left over as they are the first time around. On day one, I'll serve them with a charcoal-grilled steak, lamb chops, or tuna. The next day, I chop them up and add them to hot pasta for a one-minute sauce, or spoon them over bruschetta. You could also add them to steamed clams, or serve them at room temperature with some feta cheese, Kalamata olives, and crusty bread.