Roasted Tomatoes

Fresh Roasted Tomatoes

Serves 6

6 medium whole tomatoes

12 cloves of garlic, un-peeled and lightly crushed

6 sprigs of fresh thyme

1/2 cup of a good olive oil

Kosher salt and black pepper to taste

Place tomatoes, garlic, and thyme in a rimmed baking dish.

Drizzle 1/4 cup of oil on top of tomatoes.

Season with salt and pepper and place in a 425 degree oven for about 25 minutes, until the skins soften and begin to split.

Occasionally brush with oil during baking.

Transfer the tomatoes and garlic to a serving dish and serve with a nice crusty bread.

*Roasted tomatoes go well over a bed of cooked pasta.

Boil your pasta, reserving 1/4 cup of pasta water.

Drain and toss in remaining olive oil, and pasta water. Garnish with fresh herbs - parsley, oregano, basil, or rosemary.

Serve with grated cheese and black or red pepper to taste.