Caramelized Plum Tomatoes in Olive Oil
8 plum tomatoes
salt and pepper
4 to 6 sprigs fresh thyme leaves
2 garlic cloves, minced
Preheat the oven to 425 degrees. Cut each tomato in half lengthwise, and, leaving in the core, scrape out the seeds and ribs. Brush 1 Tbsp. olive oil all over a parchment-lined baking sheet, and arrange the tomato halves, cut sides up, on the parchment.
Season the cavity of each tomato with a pinch of salt, thyme leaves, and a drizzle of balsamic vinegar. Drop a bit of garlic into each cavity, too. Pour 1 tsp. olive oil into each half - it will look like a lot of oil, but that's okay.
Roast the tomatoes until they collapse and are browned around the edges, about 30 to 40 minutes. Let the tomatoes cool for a few minutes before removing from the pan and serving either warm or at room temperature.
Notes: We haven't tried this yet.