THIS RECIPE APPEARED IN THE DALLAS MORNING NEWS (BY JIM ROMANOFF OF THE ASSOCIATED PRESS).
IT HAS BECOME A FAVORITE OF MINE FOR IT'S EASE OF PREPARATION AND FOR THE INTENSE TOMATO FLAVOR.
12 ripe PLUM TOMATOES (washed, dried and halved lengthwise)
2 Tbsp. extra-virgin OLIVE OIL
PEPPER, freshly ground
1-1/2 tsp. chopped fresh THYME (or 1/2 tsp. dried thyme)
1 Tbsp. minced GARLIC
Preheat the oven to 425 degrees. Line a large baking sheet with foil. Place the tomatoes cut side up and drizzle with 1 Tbsp. of the olive oil and season with salt and pepper. Roast for 1 hour, or until the tomatoes are shriveled and beginning to brown on the bottom.
Meanwhile, in a small bowl, mix the remaining oil (I use 2 Tbsp.), parsley, thyme and garlic. Remove the tomatoes from the oven and place a small dollop of the herb mixture on each tomato half and use the back of a spoon to gently spread on the tomatoes. Return to the oven for about 15 more minutes, or until the herbs are just beginning to brown. Makes 24 tomato halves.
Toast baguette slices, spread with goat cheese, and top with a tomato half.
Add to sandwiches or panninis.
Use as a pizza topping.
Coarsely chop and toss with pasta, some additional olive oil, and parmesan cheese.
Toss with a green salad.
Add to scrambled eggs or an omelet.
Chop and use to garnish grilled chicken or fish.