Thyme and Olive Oil Roasted Tomatoes

Roasting vegetables is nothing new and really it is quite simple.  But, I had a batch of Roma Tomatoes that are not quite at the peak of their season and were screaming for some love.  I had some basil infused olive oil, so I used that, but regular olive oil will give you a similar result.

I left the seeds in because the do give you some health benefits.  It is said that the seeds contain a compound that can prevent and fight heart attack and stroke.  What happens is it works at preventing blood clots which are the main cause of heart attach and stroke.  Also, there is something called the Fruitlow compound found on the slimy cover of the seed.  They work like aspirin as an anti-inflammatory.   So, even though the texture of a deseeded tomato might lead to a aesthetically better looking product, I say keep them in if you are just making them for you and the family…let’s try to get all the health benefits we can out of the food we eat!

Tomatoes Before Roasting

This really couldn’t be more simple.  Toss the tomatoes with olive oil, fresh thyme, a sprinkle of sugar, salt and pepper.  Then roast them until the doneness you desire, then eat them up.

Spread the Tomatoes

As you can see, I spread the tomatoes out so they are not touching.  That way they have room to breathe.  What can you do with a roasted tomato?

  • Toss them in pasta with fresh basil, olive oil and feta cheese.  Add salt and pepper to taste.
  • Make a quick bruchetta, with a slice of toasted baguette bread drizzle with olive oil, top with a slice of fresh mozzarella, the roasted tomatoes, fresh basil and fresh cracked black pepper.
  • Add them to your eggs in the morning and top with fresh avocado, salt and pepper.
  • Serve them on an antipasta platter.
  • Eat them just as is

I am sure there are a million other ways to eat them…but, you now get the gist.  Here is a picture of the final product.  The pan doesn’t look pretty, but man looks are not everything…the taste is a sweet concentrated tomato flavor with a hint of herb.  It’s a simplistic pleasure.

Roasted Tomato

I has some leftover basil olive oil and thyme so I did the exact same thing with some baby carrots.  Let’s just say the carrots only made it from the pan to my mouth.  There was no leftovers for me to come up with how to use them.  So, I would say a side dish (or my main lunch) is good enough for these puppies.  I used a siltpad with the carrots.  It made for an easy clean up.

Roasted Carrots

Thyme and Olive Oil Roasted Tomatoes (or Carrots)

  • 6-8 Roma Tomatoes, cut in half lengthwise
  • 1/4 cup Olive Oil (or Basil Olive Oil if you have it
  • 2 tsp Granulated Sugar (optional but it helps bring out the natural sugars)
  • 1 tbsp Fresh Thyme Leaves
  • Salt and Fresh Cracked Pepper to taste
  1. Preheat your oven to 400 degrees F.
  2. In a large mixing bowl, put the cut tomatoes in.  Drizzle the oil in.  Add the sugar, salt and pepper.  Gently mixed until combined.
  3. On a large sheet tray either lined with parchment, siltpad or non-stick spray, lay the tomatoes on top, cut side facing up.
  4. Put in the oven for 25-25 minutes, turning the sheet tray once for a more even cooking.
  5. Let them cool than enjoy.

See, super easy.  Now go and make some roasted tomatoes of your own…Clink!

 

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