Oven Roasted Tomato Recipe From Chef Thomas Keller

To learn more about this recipe, see our related story, Lettuce Be, in our National edition. 

Recipe adapted from Thomas Keller, Ad Hoc, Yountville, CA

Oven-Roasted Tomatoes
No Ratings
Oven-Roasted Tomatoes
tomato halves
  • 4 large plum tomatoes, bottoms marked with an X
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon finely chopped fresh thyme leaves
  • Salt and freshly ground black pepper
  1. Preheat the oven to 275°. Fill a large bowl with ice water. Fill a medium stockpot with water and bring to a boil. Add the tomatoes and blanch for 30 seconds or until the skins loosen. Transfer the tomatoes to the ice bath and set aside to cool. Drain, carefully peel the tomatoes, pat dry and cut in half crosswise.
  2. Arrange the tomatoes, cut side up, on a nonstick baking sheet and drizzle with the olive oil. Sprinkle with the thyme and season with salt and pepper. Roast until the tomatoes are very tender and slightly shrunken, about 2½ hours. Transfer the tomatoes to a plate and set aside to cool.
Rate this recipe