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.
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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?
Moveable Feast did not go to New York this season, but we couldn't skip the Big Apple completely! In this web-only episode, chef Francis Derby and cookbook author Aliya LeeKong…View all Moveable Feast recipes and video extras
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