📝 About This Recipe
This dish celebrates the humble tomato by concentrating its natural sugars through a gentle, low-heat roasting process that transforms them into ruby-red gems of intense flavor. Fragrant woody thyme and a kiss of balsamic vinegar create a sophisticated depth, while roasted garlic cloves melt into the surrounding olive oil to create a savory nectar. It is a versatile Mediterranean classic that serves as a stunning side dish, a concentrated pasta base, or a decadent topping for crusty artisanal bread.
🥗 Ingredients
The Produce
- 2 pounds Campari or Plum Tomatoes (halved lengthwise; heirloom varieties also work beautifully)
- 8-10 sprigs Fresh Thyme (kept whole to infuse the oil)
- 6-8 cloves Garlic (peeled and lightly smashed but kept whole)
- 2 medium Shallots (peeled and quartered)
The Seasoning & Glaze
- 1/3 cup Extra Virgin Olive Oil (use high-quality oil for better flavor)
- 2 tablespoons Balsamic Vinegar (aged balsamic is preferred)
- 1 teaspoon Granulated Sugar (helps with caramelization and balances acidity)
- 1 teaspoon Kosher Salt (plus more to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1/4 teaspoon Red Pepper Flakes (optional, for a subtle heat)
The Finish
- 1 tablespoon Fresh Thyme Leaves (stripped from the stem for garnish)
- 1 pinch Flaky Sea Salt (such as Maldon, for a crunchy finish)
👨🍳 Instructions
-
1
Preheat your oven to 325°F (165°C). A lower temperature is key to dehydrating the tomatoes slightly and concentrating their sugars without burning them.
-
2
Wash the tomatoes and pat them thoroughly dry. Any excess moisture on the skins will steam the tomatoes rather than roast them.
-
3
Slice the tomatoes in half lengthwise from the stem to the base.
-
4
In a large rimmed baking sheet or a ceramic roasting dish, arrange the tomato halves cut-side up in a single layer. Ensure they are snug but not overlapping.
-
5
Nestle the smashed garlic cloves and quartered shallots in the gaps between the tomatoes.
-
6
In a small bowl, whisk together the extra virgin olive oil, balsamic vinegar, sugar, kosher salt, black pepper, and red pepper flakes until well combined.
-
7
Drizzle the oil mixture evenly over the tomatoes, ensuring each cut face is well-coated.
-
8
Lay the whole thyme sprigs across the top of the tomatoes. As they roast, the oils from the herbs will seep into the fruit.
-
9
Place the baking sheet in the center of the oven and roast for 60 to 75 minutes. At the 30-minute mark, rotate the pan for even cooking.
-
10
The tomatoes are ready when they look slightly shriveled, the edges are beginning to brown/caramelize, and they are sitting in a pool of fragrant, reddish oil.
-
11
Remove from the oven and let them rest for at least 10 minutes. This allows the juices to thicken into a syrupy consistency.
-
12
Discard the woody thyme stems and carefully transfer the tomatoes and garlic to a serving platter.
-
13
Drizzle any remaining oil from the pan over the dish and finish with a sprinkle of fresh thyme leaves and flaky sea salt.
💡 Chef's Tips
For the best results, use tomatoes that are ripe but still firm to the touch. Don't discard the leftover roasting oil; it is liquid gold and can be used as a bread dip or salad dressing base. If your tomatoes are very acidic, add an extra half-teaspoon of sugar to balance the flavors. Avoid using a crowded pan; if the tomatoes are too close, they will release juice and boil rather than roast and caramelize. If using cherry tomatoes instead of plum tomatoes, reduce the roasting time to 35-45 minutes.
🍽️ Serving Suggestions
Serve alongside a ball of fresh Burrata cheese and toasted ciabatta for a decadent appetizer. Spoon the tomatoes and their oil over grilled chicken or pan-seared sea bass. Toss with warm pappardelle pasta and a handful of freshly grated Parmesan cheese. Pair with a crisp, chilled glass of Sauvignon Blanc or a light Rosé to cut through the richness of the oil. Use as a gourmet topping for a homemade Margherita pizza.