Name: Roasted Tomatoes
Yield: Makes enough to top 2 large flatbreads
Ingredients: 6 large red and/or yellow tomatoes, each cut crosswise in half; 4 fresh thyme sprigs; 1 1/2 tablespoons minced garlic; 1/4 cup olive oil

Recipe information

Yield
Makes enough to top 2 large flatbreads

Ingredients

6 large red and/or yellow tomatoes, each cut crosswise in half

4 fresh thyme sprigs

1 1/2 tablespoons minced garlic

1/4 cup olive oil

Preparation

Preheat oven to 350°F. Oil 13 x 9 x 2-inch glass baking dish. Arrange tomatoes, cut side up, in dish. Place thyme in dish. Sprinkle with garlic and salt and pepper. Drizzle with oil. Bake until tomatoes are slightly brown around edges, about 45 minutes. Cool. (Can be made 2 hours ahead. Let stand at room temperature.)

TagsSpreads Condiment Tomato Vegetable Thyme Herbs & Spices Garlic Root Vegetable Side Dinner Dairy Free Gluten Free Nut Free Vegan Vegetarian Easy Roast Bon Appétit

Recipe notes

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