Yield: Yields about 24 tomato halves.
Slow-roasting, which caramelizes and intensifies the flavor of tomatoes and gives them a meatier, more robust texture, is a perfect way to preserve these summer gems. Once you’ve roasted the beefsteak tomatoes, they’ll keep in the freezer for months.
If you don’t have fresh thyme, you can use another fresh hardy herb like oregano or rosemary—or leave it out altogether.
Make Ahead Tips
To store the tomatoes, refrigerate for up to a week or freeze for up to a couple of months. They’ll continue to release juice during storage.
Don’t use unrimmed baking sheets or the oil and juices will spill out; instead, use several shallow gratin dishes if you don’t have rimmed baking sheets.
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My husband grows heirloom tomatoes. This recipe works well with all varieties. They are a delicious side dish! I put what we don't eat right away in a container and cover them with olive oil and store them covered in the refrigerator. They are delicious on bruschetta and in pasta sauces.
Made 2 pans of this recipe last night and filled the house with the most wonderful aroma! Used garden tomatoes and plan to make again with the rest on the vine. So delicious! I also used the drippings for a salad dressing all on its own. Will only use this recipe from now on.
Settled at the foothills of the Rocky Mountains, Santa Fe, New Mexico is home to a culinary scene of mixed influences and Southwestern flavors and ingredients. In this episode of…View all Moveable Feast recipes and video extras
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