Roasted Tomatoes

Roasted Tomatoes

Use a heavy-duty rimmed baking sheet; thin pans can cause burning. Also, pack the sheet full of tomatoes; if it’s not full, expect the tomatoes to cook more quickly.

4 Tbs. plus 1 cup extra-virgin olive oil
4 ½ to 5 lb. medium-large ripe beefsteak tomatoes (about 12) stemmed but not cored
Kosher salt
Scant 1 Tbs. balsamic vinegar
3 to 4 cloves garlic, very thinly sliced
2 Tbs. fresh thyme leaves

Heat oven to 350º.
Line a 12×17-inch rimmed baking sheet or two 9×12 rimmed baking sheets with foil. Cover the foil with parchment, if you have it.
Drizzle 3 Tbs. of the olive oil onto the pans.

Cut the tomatoes in half, laterally (not through the stems). Set the halves on the pan, with the cut side up, and then turn to coat both sides. Sprinkle each half with a bit of the salt, sugar. Drizzle balsamic vinegar over each half, then arrange the garlic over the tomatoes, and then sprinkle with the thyme.

Roast in the center of the oven until the tomatoes are dark reddish-brown, and collapsed, being sure to check frequently after the first 1 ½ hours. Very ripe tomatoes will take about 3 hours. 4 hours for tomatoes that are less ripe or have high water content. If they are browning too quickly, reduce the temperature.

Let cool for at least 10 minutes and then serve warm or at room temperature. Reserve the tomato oil to use in a vinaigrette.

Store the tomatoes by refrigerating up to a week or freeze for up to a couple of months. They’ll continue to release their juices during storage.