Oven-Roasted Tomatoes
From The Cape Cod Table
by Lora Brody
4 large sprigs fresh thyme, or 2 tsp. dried thyme leaves
5 pounds tomatoes, rinsed and cut into quarters
(plum tomatoes can be cut in half, and cherry tomatoes can be left
whole
1/3 cup olive oil
3 Tblsp balsamic or red wine vinegar
2 tsp. coarse salt
Preheat oven to 400 degrees with the rack in the upper third
of the oven but not the highest position. Place the thyme on the bottom
of a large roasting pan. Spread the tomatoes over the thyme, in one
layer if possible. Drizzle with the olive oil, and sprinkle with the
vinegar and salt. Bake for 45 minutes to 1 hour, or until the tomatoes
have browned (unevenly) and given up their juices and the juices have
reduced and become slightly thickened and syrupy.
Allow the tomatoes to cool in the pan. Remove the thyme sprigs,
if used, and either use the tomatoes immediately or store them in
a tightly sealed container in the refrigerator.
