Oven Roasted Tomatoes

By lromito

Ingredients

• 3 Tablespoons plus 1 cup extra-virgin olive oil
• 4 – 5 pounds medium large ripe beefsteak tomatoes (about 12)
• or plum tomatoes
• Kosher salt
• Granulated sugar
• 1 Tablespoon balsamic vinegar
• 1 head of garlic; slice each clove very, very thin
• 2 Tablespoons fresh thyme leaves

Preparation

Step 1

Heat oven to 350 degrees.
Line a 12 x 17 inch rimmed baking sheet with foil. Put a parchment sheet on top.

Coat the pan with 3 Tablespoons of olive oil.

Cut the tomatoes in half. If beefsteak, cut thru equator. If plum, cut through from stem to bottom.

Arrange halves, cut side up, on baking sheet, turning to coat their bottoms with some of the oil.

Sprinkle a pinch each of salt & sugar over each half.

Drizzle each with a few drops of balsamic vinegar.
Arrange the garlic over the halves
Top with a generous sprinkling of thyme
Pour remaining cup of olive oil over & around the tomatoes

Roast in the center of the oven until the tomatoes are concentrated, dark reddish brown (with deep browning around the edges & around the pan) and quite collapsed (at least half their original height) about 3 ½ hours. (2 ½ hours for plum)

Crostini: Top a small piece of grilled bread with a roasted tomato half and a little slivered basil.