There is something divine about eating a perfectly a sun ripened, homegrown tomato. The window for enjoying these at 8,000 ft it's down right slim. We have a few weeks in late August/early September, and the rest of the year if we want a tomato it is store bought, and at no fault of its own, simply pales in comparison.
Tonight we're having portobello sandwiches, which we usually dress up with some mozzarella, arugala, pesto, and yes, a tomato slice. I was wanting something juicy yet intensely flavorful. A little punch of sweetness with just the right balance of subtle acidity and full on tomato yum. As today has been a bit of a kitchen prep day anyways, we decided to just toss these in the oven for a few hours and see. The result - pure magic. They still have a similar texture, and moisture of a fresh tomato without any of the watery bland mush.
These would be a fantastic addition to a burger, mushroom melt, breakfast sandwich, quiche, tacos, falafel pita, flatbread/pizza, and of course as simple way to enrich the classic caprese salad.
Ingredients
Tomatoes
Olive Oil
Salt
Thyme
Garlic
* I used two tomatoes, and three cloves of garlic, but we also tend to double the garlic in any recipe. This is really about choosing what you love and enjoying that. If you use more tomatoes, up the ratio of the other ingredients, if you use less, decrease etc... Although basil is a classic partner for tomatoes, roasted basil tends to become bitter and black, and rosemary would overpower them. Thyme is great balance, and adds a subtle meaty (in a good way) flavor while keeping the tomato as the star.
Steps
Line a baking tray with parchment paper and preheat the oven to 275.
Drizzle a little olive oil over the pan.
Slice the tomatoes about 1/2-3/4 an inch thick and place on the pan.
Drizzle a little olive oil over the top.
Sprinkle with salt.
Remove the thyme leaves from the stem and scatter those over the tomatoes.
Crush and roughly chop the garlic, stud the tomato slices with the garlic.
Roast at 275 for 1hour, turn down to 250 and roast an additional hour, checking in during that last hour to make sure they aren't drying out, rather just concentrating a bit.
Remove and serve as is or at room temperature.
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