Oven Roasted Tomatoes

This is a great addition to your Thanksgiving menu. It’s fast and oh so easy. If you are hosting, and preparing, you can slice the tomatoes a day ahead, and wrap in plastic wrap, and store in the fridge, bring them back to room temperature before putting them in the oven. If you are guest bringing this to dinner, ask the host or hostess if you can pop them in the oven for 10 minutes upon your arrival and then you don’t have to worry about cooking at home or maintaining the tomato shape or color.

Oven Roasted Tomatoes, modestly serves 6
2 – 2 1/2 lbs tomatoes – I like to mix it up, you pick what you like.
5-6 sprigs thyme leaves
avocado oil
salt and pepper

Pre-heat the oven to 400°. Cut the tomatoes. For larger, cut into sixths or eighths, smaller cut into halves or quarters, the smallest, cut into halves. Put the tomatoes on a large sheet pan, so they aren’t crowding each other. Drizzle the tomatoes with avocado oil (or substitute any high heat oil.) Pull the thyme leaves from their branches, and sprinkle around. Sprinkle with salt and cracked pepper. Roast for ten minutes. Serve.

Have leftovers? I’ve got you covered. Reheat the tomatoes in the microwave and serve along side your favorite scrambled egg – I used havarti, dill, and scallions.

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