Oven-Roasted Tomatoes

Name: Oven-Roasted Tomatoes
Ingredients: 10 Roma (plum) tomatoes, peeled and halved lengthwise; 1/2 cup extra-virgin olive oil; 1/2 tsp. coarse salt; 1/2 tsp. freshly ground black pepper; 2 tsp. minced thyme

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Author : Thomas Keller

Ingredients

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10 Roma (plum) tomatoes, peeled and halved lengthwise1/2 cup extra-virgin olive oil1/2 tsp. coarse salt1/2 tsp. freshly ground black pepper2 tsp. minced thyme

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Instructions

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Step 1

Heat the oven to 250°F.

Step 2

Arrange the tomato halves, cut side up, in an All-Clad 6-quart sauté pan. Drizzle the tomatoes with the olive oil and sprinkle with salt, pepper, and thyme.

Step 3

Place the pan in the oven and cook for 3-1/2 hours to partially dry the tomatoes. They will shrink in size but should still be moist. Remove from the oven and let cool in the pan.

Step 4

If the tomatoes will be stored, layer them in a storage container and pour the oil remaining in the pan over the top. If the tomatoes are to be used in a dish, such as pasta, they can be cut into the desired shape and added cold to the dish. As an accompaniment to another dish, the tomatoes can be warmed in a 325°F oven before serving.