Roasted Tomatoes

It used to be just the cherry tomatoes that I roasted, but this is so sweet and savory I am cutting up every paste, heirloom, yellow, black or red tomato I can harvest.  I throw them in a heavy dutch oven with a little coarse salt, good olive oil and dried thyme, put them in the oven on high heat and let them roast for half an hour or so. I then turn off the heat and let them sit in the warm oven for a few hours- sometimes overnight if I’m not too impatient. When the roasted tomatoes are cool I add a little more olive oil and some lemon juice and a few sprigs of chopped fresh thyme.This has been a staple in our fridge this summer and best with a favorite cheese on crackers or pita. Try it as a salad dressing with greens and goat cheese.

Comments
3 Responses to “Roasted Tomatoes”
  1. We LOVE fresh tomatoes and this is a wonderful idea! So, many ways you can use this too! Yummy!

  2. Regina says:

    This sounds delish! I’d live to try it but was wondering what temperature to set my oven to…or are you roasting on your cooktop?

  3. Regina,
    I roast the tomatoes in the oven at 425 degrees for twenty minutes to a half hour. Then I turn off the oven and let the tomatoes sit in the warm oven for a few more hours. Heavenly! I hope you try it with your bounty of tomatoes this year.