A Squared: Thyme-Roasted Tomatoes

Thursday, January 9, 2014

Thyme-Roasted Tomatoes

Yesterday I told you a little bit about the steakhouse-inspired dinner that Alex I put together on Christmas day. I also shared one of two dishes that we enjoyed that evening: A rich and indulgent creamed spinach twice baked potato. Today, I'd like to share the recipe for our second side dish-- one that is equally flavor, but a million times simpler to make and better for you too.

These thyme-roasted tomatoes could not be easier to make. Only a few simple ingredients and very little preparation required here; they just call for a long(ish) roasting time. Long roasting time equals big flavor here and the sweet, acidic, and herby qualities of these tomatoes pair perfectly with rich steak and lobsters. It was also some much needed light contrast to the heavier potatoes!

Make this side dish the next time you're grilling steaks for the perfect complement to your dinner. They would be great with grilled chicken or pork chops too!

  • 4 Roma tomatoes, sliced in half lengthwise
  • 1 Tbs. extra virgin olive oil
  • 2 Tbs. garlic, minced
  • 1/2 Tbs. fresh thyme leaves
  • Kosher salt and pepper, to taste

Preheat oven to 350 degrees.

In a medium mixing bowl, gently combine all ingredients. Place tomato slices cut side up on a rimmed baking sheet. Pour any additional oil and herbs over the tops of the tomatoes.

Roast for 35-40 minutes or until tomatoes are totally soft.

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