Roasted Tomatoes



  • 6 large Beefsteak Tomatoes, halved
  • 1 teaspoon sugar
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper


  • 1/4 cup coarse fresh French bread crumbs
  • 2 tablespoons finely chopped parsley
  • 1 teaspoon finely chopped fresh thyme
  • 2 tablespoons olive oil


  1. Preheat the oven to 325 F. Oil a 9 x 13-inch ceramic baking dish. Arrange the tomatoes cut-side up so they fit snugly in the dish. Sprinkle the sugar over the tomatoes evenly. Drizzle the oil over the tomatoes and season with salt and pepper.
  2. Roast for 1 1/2-1 3/4 hours or until browned and slightly shriveled. Halfway through, poke the tomatoes with a fork to help release some of the juices. Spoon the juices over the tomatoes a few times as they cook. After the tomatoes have cooked, remove the excess juices with a bulb baster into a small saucepan and reduce on medium heat for about 5 minutes or until slightly thickened. Reserve.
  3. Combine the topping ingredients and taste for seasoning. After 1 1/2 hours, sprinkle the topping evenly over the tomatoes. Drizzle the olive oil on top, along with any reduced juices. Roast another 20-30 minutes or until the tomatoes are crusty golden brown. Serve immediately.


  • Select tomatoes that are vine-ripened for the best flavor.
  • Remember to store tomatoes at room temperature. If they are not quite ripe, store them in a sunny place to hasten the ripeness.
  • Tomatoes vary widely in the amount of juice they exude, so just add a bit of water if you find the pan is dry during roasting.
  • These can be made up to 8 hours ahead and kept at room temperature. Serve at room temperature or reheat in a 325 F oven for about 15 minutes.

Serves 6 people.

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