This is my favorite way to eat a tomato. They come out of the oven super concentrated with flavor, and are the perfect addition to salads, sandwiches, eggs, and pretty much anything you would want a tomato with. This recipe gives the dullest tomato a tangy and salty taste. I specifically like to add this to a salad of butter lettuce, cucumber, and roasted corn or in an egg sandwich. YUM!
4 plum tomatoes
5 sprigs of fresh thyme
balsamic vinegar
olive oil
salt / pepper
1. Preheat oven to 400 degrees and prepare a baking sheet with a piece of parchment paper.
2. Cut tomatoes into thin slices. One average size plum tomato should yield about 8 slices.
3. Line the slices on the parchment paper and brush with olive oil. Drizzle on the balsamic vinegar, and sprinkle with salt and pepper.
4. Remove thyme leaves from their stems and sprinkle over the tomatoes.
5. Bake for 45 minutes. Tomatoes should have a dry look to them, with charred edges.
You can enjoy these immediately or refrigerate for later use.