Time: 25 min.
Complexity: easily
Servings: 4 - 6

Baked tomatoes with thyme are an easy and incredibly versatile side dish. Roasting intensifies the flavor of tomatoes, making them perfect for enhancing even winter greenhouse tomatoes. Serve them as an appetizer on toasted bread or as a side dish with pasta, meat, or potatoes. Baked tomatoes go with everything!

Ingredients:

• 8 ripe tomatoes (about 900 g)
• Extra-virgin olive oil, to drizzle
• 8 sprigs of thyme

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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tomatoes, thyme

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Preparation:

Step 1
• Preheat oven to 220°C.
Step 2
• Cut the tomatoes in half crosswise. Place them cut-side up on a baking sheet. Drizzle with olive oil and season with salt and black pepper. Cut each thyme sprig in half crosswise and place half a sprig on each tomato.
Step 3
• Bake until the tomatoes are soft and beginning to brown, about 20 minutes. Transfer the tomatoes to a plate, season with salt and pepper, and serve.

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