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Roasted Sliced Tomatoes


  • 4 small vine-ripened tomatoes

  • EVOO, for drizzling

  • Salt and pepper

  • Leaves from 2 or 3 sprigs fresh thyme, finely chopped


Preheat the oven to 300°F.

Put a cooling rack over a baking sheet. Slice the tomatoes crosswise into thirds. Arrange the slices on the rack, tops and bottoms cut side up. Dress the tomatoes with a little EVOO, season with salt and pepper, and sprinkle with the thyme. Roast the tomatoes for 1 hour. Remove from the oven and arrange them on a serving platter.