Time: 5 hours 10 minutes
Complexity: easily
Servings: 4 - 6

Roasting plum tomatoes for a long time in a warm oven intensifies their flavor. Add fresh thyme for a spicy kick and salt to bring out the sweetness. Serve baked tomatoes as an appetizer or a vegetable side dish. Store leftovers in olive oil.

Ingredients:

• 1 kg ripe plum tomatoes, halved lengthwise
• A small handful of fresh thyme sprigs, plus extra for storing tomatoes
• Extra-virgin olive oil, for storing tomatoes

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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plum tomatoes, thyme

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Preparation:

Step 1
• Preheat oven to 120°C. Line a baking sheet with parchment paper or foil.
Step 2
• Arrange the tomatoes, cut side up, in a single layer on the prepared baking sheet. Sprinkle with 1 tablespoon of salt and thyme sprigs. Bake until the tomatoes are slightly wrinkled but still plump, about 5 hours.
Step 3
• Use the roasted tomatoes immediately or layer them with fresh thyme sprigs in a container, drizzle with olive oil, and seal tightly. Refrigerate for up to 2 weeks.

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