Delicious ripe tomatoes at the end of summer get roasted here with garlic cloves, thyme, olive oil, and chilis. You will end up with roasted tomatoes, roasted garlic, roasted chilis, and the juices from the roasted tomatoes. Save all these elements to use in other dishes! This recipe is directly inspired by Tom Colicchio’s recipe in his cookbook- “Think Like a Chef”.
What to do at the end of summer when you have an abundance of fresh, ripe tomatoes? Roast them! The roasting intensifies the flavor and gives you an ingredient to build multiple dishes around.
First, preheat the oven to 350°F. Then using a Tomato Shark or a knife remove the core of each tomato. Slice the tomato in half along the equator to create a top and a bottom and place the cut side down on a parchment-lined sheet pan.
Break up a head of garlic using your hands and place the unpeeled garlic cloves scattered amongst the tomatoes. If you have a few chilis hanging around drop those on the pan too.
Place about 4 sprigs of fresh thyme in the crevices between the tomatoes and sprinkle over sea salt and fresh cracked pepper.
Drizzle over extra virgin olive oil and you’re ready to pop these bad boys in the oven.
The next few steps are easy but you have to follow them. Place the tomatoes in the 350°F oven for 25 minutes. Drop the oven temp to 275°F and take the tomatoes out of the oven. Let cool for a few minutes and then using your fingers or a small spoon, remove the skin from each tomato half. Pour off any juices that have accumulated in the pan into a bowl and reserve the juices. Put the tomatoes back into the 275°F oven.
Every hour or so take the pan out of the oven and pour off any of the juices into the bowl and return back to the oven.
Continue to roast the tomatoes for 3-4 hours or until the tomatoes look a bit shrunk and concentrated but not too dry.
Removes the tomatoes from the oven and allow them to cool. Put the tomatoes, roasted garlic, chilis, and reserved tomato juices all in separate containers. You can use these for different recipes that are listed on this post- Roasted Tomato Study
Hope you love these roasted tomatoes and the delicious recipes you can make with them!
Roasted Tomatoes with Garlic and Chilis
Ingredients
- 10 each tomatoes cores removed
- 1 head garlic
- .25 Cup extra virgin olive oil
- 2 each chili peppers optional
- 6 sprigs fresh thyme
- salt and pepper to taste
Instructions
- Preheat an oven to 350°F
- Using a tomato shark or knife, remove the core of each tomato then cut each tomato in half through the equator.
- Place the tomatoes cut side down a parchment lined sheet pan.
- Scatter the unpeeled garlic cloves, chili peppers, and thyme in and around the tomatoes.
- Drizzle with olive oil and season with salt and pepper.
- Bake in the oven for 25 minutes. Remove the tomatoes from the oven and drop the temp to 275°F.
- Pour off most of the juice on the pan into a bowl. When cool enough to handle, peel the tomato skins off using your fingers and a small spoon. Discard the skins.
- Place the tomatoes back into the oven at 275°F. Every hour or so take the pan out of the oven and pour off the juices into the bowl and return back to the oven.
- Continue to roast for 3-4 hours or until the tomatoes have shrunk a bit and look concentrated but not too dry.
- Remove the tomatoes from the oven and allow to cool.
- When cool put the tomatoes, roasted garlic, chilis, and reserved tomato juice into separate containers. Discard the thyme. They will keep for 1 week in the refrigerator and 6 months in the freezer.