Roasted Tomatoes With Fresh Thyme
Updated May 6, 2025
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2cloves garlic, peeled
- 2teaspoons chopped fresh thyme
- 6firm medium-size tomatoes
- 1tablespoon extra-virgin olive oil
- 1tablespoon sugar
- Salt and freshly ground black pepper to taste
Nutritional analysis per serving (6 servings)
53 calories; 3 grams fat; 0 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 8 grams carbohydrates; 2 grams dietary fiber; 5 grams sugars; 1 gram protein; 300 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 400 degrees. Combine the garlic and water to cover in a small saucepan; bring to a boil. Poach the garlic for about 4 minutes; drain. When the garlic is cool, chop it finely and combine with the thyme in a cup.
- Step 2
With a sharp knife, slice ½ inch from the top of each tomato. Coat the bottom of a large nonstick skillet with the oil and sprinkle evenly with the sugar. Arrange the tomatoes cut side down in the skillet and set it over medium heat. Cook 8 minutes, or until the sugar starts to caramelize.
- Step 3
Remove the skillet from the heat. Turn the tomatoes over, sprinkle with the thyme and garlic, then season with salt and pepper. Place the skillet in the oven and roast tomatoes about 10 minutes, or until heated through and soft.
Private Notes
Comments
This is very much like tomates persillées that I grew up with in France. Instead of wasting the two slices you would cut off on either ends, just slice the tomatoes in half, and start with cut side down. I never tried with sugar, but it was really good, and in France we would add parsley (always the italian flat kind, most flavorful) to the garlic and thyme mixture.
This recipe fabulous and super easy. It is past summer tomato season, but I used the Campari tomatoes which I think are the next best thing to summer tomatoes. I followed the recipe closely, except for blanching the garlic. I love garlic and I don't shy away from its assertive flavor. I was so surprised to see no notes or reviews on this recipe. People are missing out on a winner!
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