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Oven-Roasted Tomatoes

In this recipe the tomatoes are only partially dried so they retain some of their juices, but they can be cooked longer for a drier tomato. Be sure to use the highest quality tomatoes for the best results. Use the tomatoes as a garnish in soups, on salads and sandwiches, or in pastas.


  • 10 Roma (plum) tomatoes, peeled and halved lengthwise
  • 1/2 cup extra-virgin olive oil
  • 1/2 tsp. coarse salt
  • 1/2 tsp. freshly ground black pepper
  • 2 tsp. minced thyme


  • Heat the oven to 250°F.
  • Arrange the tomato halves, cut side up, in an All-Clad 6-quart sauté pan. Drizzle the tomatoes with the olive oil and sprinkle with salt, pepper, and thyme.
  • Place the pan in the oven and cook for 3-1/2 hours to partially dry the tomatoes. They will shrink in size but should still be moist. Remove from the oven and let cool in the pan.
  • If the tomatoes will be stored, layer them in a storage container and pour the oil remaining in the pan over the top. If the tomatoes are to be used in a dish, such as pasta, they can be cut into the desired shape and added cold to the dish. As an accompaniment to another dish, the tomatoes can be warmed in a 325°F oven before serving.


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