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Rachael Ray

Roasted Sliced Tomatoes

Roasting develops the flavor of tomatoes, brushed with EVOO and simply seasoned with thyme and salt and pepper.

Roasting develops the flavor of tomatoes, brushed with EVOO and simply seasoned with thyme and salt and pepper.

Ingredients

  • 4 small vine-ripened tomatoes
  • EVOO, for drizzling
  • Salt and pepper
  • Leaves from 2 or 3 sprigs fresh thyme, finely chopped

Preparation

Preheat the oven to 300°F.

Put a cooling rack over a baking sheet. Slice the tomatoes crosswise into thirds. Arrange the slices on the rack, tops and bottoms cut side up. Dress the tomatoes with a little EVOO, season with salt and pepper, and sprinkle with the thyme. Roast the tomatoes for 1 hour. Remove from the oven and arrange them on a serving platter.

Ingredients

  • 4 small vine-ripened tomatoes
  • EVOO, for drizzling
  • Salt and pepper
  • Leaves from 2 or 3 sprigs fresh thyme, finely chopped

Directions

Preheat the oven to 300°F.

Put a cooling rack over a baking sheet. Slice the tomatoes crosswise into thirds. Arrange the slices on the rack, tops and bottoms cut side up. Dress the tomatoes with a little EVOO, season with salt and pepper, and sprinkle with the thyme. Roast the tomatoes for 1 hour. Remove from the oven and arrange them on a serving platter.

Tags:Dinner, Roasted, undoRS