Roasted tomatoes with garlic and lemon thyme

Name: Roasted tomatoes with garlic and lemon thyme
Yield: 2
Ingredients: 3 lbs (1.4 kg) ripe beefsteak tomatoes (5 large) – peeled, cut in 1 1/2″ slices and seeded; 8 large garlic cloves – skinned and halved; 1/3 cup finely chopped fresh Italian parsley; 2 tablespoons lemon thyme leaves (or regular thyme); 3/4 teaspoon sea salt; freshly ground black pepper to taste; 2 tablespoons white balsamic or sherry vinegar; 3 tablespoons extra virgin olive oil; medium (15″ x 10″ x 3″) (5.25QT) non-stick roasting pan

Roasted tomatoes with garlic and lemon thyme was pinched from <a href="http://foodandstyle.com/roasted-tomatoes-with-garlic-and-lemon-thyme/" target="_blank">foodandstyle.com.</a>

INGREDIENTS

•

3 lbs (1.4 kg) ripe beefsteak tomatoes (5 large) – peeled, cut in 1 1/2″ slices and seeded

•

8 large garlic cloves – skinned and halved

•

1/3 cup finely chopped fresh Italian parsley

•

2 tablespoons lemon thyme leaves (or regular thyme)

•

3/4 teaspoon sea salt

•

freshly ground black pepper to taste

•

2 tablespoons white balsamic or sherry vinegar

•

3 tablespoons extra virgin olive oil

•

medium (15″ x 10″ x 3″) (5.25QT) non-stick roasting pan

Go To Recipe

Rate

Comments & Reviews

Just A Pinch Sweepstakes