I’m in love with Slow Baked Tomatoes! The rich vibrant colors and flavors of summertime Heirloom Tomatoes are enhanced magically when they’re slowly baked in the oven. Our friends Barry and Julie brought us a huge basket of their homegrown Heirloom Tomatoes and Aliyah and I got to eating the little ones raw while slowly baking the bigger ones with the simple addition of garlic, thyme, salt and pepper, and olive oil drizzled on top. Roasting tomatoes in a low temp oven over several hours concentrates their flavors, moistens their flesh and allows the unique taste of each tomato to explode with every amazing bite. This dish is so good you could serve it for lunch or as a side dish at dinner…whatever you like. Trust me on this one, this dish is winner and one to be shared as an over and over again recipe with family and friends. Summer is quickly coming to an end, but I’ll still be cooking these tomatoes along with all the other great vegetables that are in season until I can’t get my hands on them anymore. Until next season that is.
I love the abundance of different varieties of Heirloom Tomatoes during Summertime, don’t you?
Stay on your path of personal happiness!
Ali in the Valley
I have just released my first
Top 25 Favorite Salad Recipes E-Cookbook
that you can purchase Here!
It is only $2.99, so be sure to check it out!
We put together some of our tried and true favorites, including many new recipes that are not on my blog.
Photos by: Ali
Heirloom Tomatoes, Garlic, Thyme, Olive Oil, Salt & Pepper
Simple and Tasty Slow-Baked Tomatoes
3 medium tomatoes
6 cloves garlic
6 sprigs thyme
3 tablespoons olive oil
Kosher salt and pepper
Heat oven to 300° F.
Slice the tomatoes in half and squeeze out the seeds. Place the tomatoes, cut-side up, in a small baking dish and scatter on the garlic and thyme. Drizzle with the oil and sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Bake until the tomatoes are soft but still hold their shape, about 2 hours.