Oven-Roasted Plum Tomatoes

Recipe by: Dave Lieberman | from Young and Hungry: More Than 100 Recipes for Cooking Fresh and Affordable Food for Everyone

Cookstr

Course: Vegetable

Total Time: Under 30 Minutes

Skill Level: Easy

Cost: Inexpensive

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These do a tasty and colorful balancing act for any savory dish in the morning. Their texture adds a nice lightness while still giving some extra rich and interesting flavors. Don’t forget to pinch off the shriveled skins once they’ve been cooked—they kind of feel like paper in the mouth and they can get stuck to your teeth, which isn’t much fun.

Yield: Makes 4 Servings

INGREDIENTS

4 ripe plum tomatoes (about 1 pound)
¼ cup extra virgin olive oil
Handful of fresh thyme sprigs
4 pinches of salt
10 grinds of black pepper

Directions

Preheat the oven to 400°F. Line a baking sheet with aluminum foil.

Cut off the tips of the tomatoes and their bottom core. Cut the tomatoes in half lengthwise. Toss the tomato halves together in a bowl with the oil, thyme, salt, and pepper. Lay the tomatoes on the baking sheet, cut side up, and pour over them any seasoned oil that was left in the bottom of the bowl.

Roast until the skins are shriveled and the tops are lightly browned, 20-25 minutes. Cool them to room temperature and then use your fingers to gently pinch off the shriveled skins. Serve at room temperature.

NUTRITIONAL INFORMATION

Nutrients per serving (% daily value)

Calories 142kcal (7%)

Calcium 21mg (2%)

Vitamin C 17mg (29%)

Vitamin A 51mcg RAE (2%)

Potassium 279mg

Magnesium 16mg

Protein 1g

Sugar 3g

Fiber 2g

Total Carbohydrate 5g