Roasted Thyme Summer Tomatoes

Name: Vegetarian Eggrolls
Cook time: 3 h
Total time: 3 h
Cuisine: US
Ingredients: flour; water; red cabbage; carrots; broccoli stems; shallot; cm ginger; can of bamboo shoots; handfull soy bean sprouts; tbsp of soy sauce; tbsp of rice vinegar; tsp oyster sauce; tsp salt; Vegetable oil; Duck sauce

cook time:

1 hr 0 min

total time:

1 hr 0 min

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These Roasted Thyme Summer Tomatoes are the perfect pantry staple. You make them one hot summer day and forget about them until that rainy winter day that you are craving a delicious tangy summer tomato pasta. Then, voila! Dinner in 5 minutes. If you can’t hold yourself til the winter, no problem – use them right out of the oven. Regardless, I promise you – this recipe will become a house hold staple.

Lets Start Cooking!

step 1

Preheat your oven to 205°C (200°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.

step 2

Slice your Roma tomatoes in half and place them (face up) on a baking tray lined with parchment paper.

step 3

Generously drizzle your tomatoes with olive oil and season with coarse grey sea salt and thyme leaves.

step 4

Roast the tomatoes for about 20-25 minutes or until they become tender and start to caramelize around the edges. The exact roasting time can vary depending on the size and ripeness of the tomatoes, so keep an eye on them to avoid burning them.

step 5

Once the tomatoes are out of the oven, you can serve them immediately as a side dish to a meat or fish or over a piece of toasted bread. OR you can preserve them.

step 6

To preserve your summer tomatoes, stack your roasted tomatoes in a sterilized jar. Pack them in tight. Once you are almost at the top. Fill the jar with olive oil until it is 1/4 above the last tomato. Make sure to squeeze out any air bubbles.

step 7

You can then seal the jar and keep it in the fridge for up to 6 months, OR you can seal the jar using the water bath method and keep it in the pantry for up to a year.