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.
Fuel your creative spark. Sign up for eletters today and get the latest from Fine Cooking plus special offers.
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.
This is one of the most delicious things I have ever eaten - I only make it with garden tomatoes and I could eat the whole pan. I first came across the recipe several years ago in Fine Cooking magazine, and am glad it gets re-introduced once in a while. It's a winner.
Delicious!! great for pasta or chili or sammies....totally whatever. Roasting them made the flavor that much more intense :)
Golly. 350 for 3-4 hours? Mine were completely burned after 2 hours. I'm a decent cook with a consistent oven. Anyone else have this issue?
From rooftop to rain in North Carolina, Moveable Feast host Pete Evans is joined by the Lantern restaurant co-founders and siblings Andrea & Brendan Reusing to create an amazing local…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?