This recipe is ridiculously easy. These tomatoes can be made in advance, refrigerated, and then reheated. I serve them with fish, chicken, pasta and cold rice salads. Add to salads. You can also make bruschetta with them – just toast sliced Italian bread, brush olive oil on each slice or spread with pesto, and place these tomatoes on top. Delish!
10 plum tomatoes, cut in ½ or ¼ (or 2 pints of little cherry tomatoes cut in ½)
2 tablespoons extra virgin olive oil
1 teaspoon sugar (could delete if you like)
1 teaspoon red wine vinegar
Handful of fresh thyme or marjoram
Fresh ground pepper
Preheat oven 250 degrees.
Line a baking sheet with parchment paper (if you don’t have any use tin foil).
After cleaning your tomatoes, cut in ½ or if they are big in quarters.
Toss tomatoes in a bowl with olive oil, sugar (if using), vinegar, herbs and salt and pepper.
Place on baking sheet cut side up. (If using cherry tomatoes just toss).
Roast for 1 - 2 hours until tomatoes collapse but aren’t too dry. Check after 1 hour. Cherry tomatoes take less time.
Let cool and refrigerate if not using immediately.