How to: quickly roast tomatoes
There's still time to take advantage of those Jersey tomatoes! I can't believe this was my first time roasting tomatoes - it was sooo simple and can be used as the base for so many recipes. The word "roast" means cooking something for a long time, so people generally shy away from recipes that even use the word because NO ONE has that kind of time. However, I found that these tomatoes were super flavorful and perfectly tender after just 45 minutes in the oven at 350 degrees. Here's what I used.
The simplest ingredients have so much flavor. First, I washed the tomatoes and then cut them in halves, lightly brushed olive oil all over the halves, and then placed them (cut side down) on a ceramic baking tray on top of scattered fresh thyme sprigs.
I roughly chopped the onion, and peeled the full garlic cloves and nestled them into the tomatoes. Then, I sprinkled them with salt and pepper.
I put the pan in the oven and "roasted" the tomatoes until the skin was blistering and the tomatoes were tender. Once out of the oven, I removed the crispy tomato skins (and ate them).
After the tomatoes cooled, I decided on some tomato soup. I removed the springs of thyme and dumped everything (including all the juices on the bottom of the pan) into the blender. I then added some thyme leaves. I blended all the ingredients together, adding only some Locatelli cheese and a pinch of sugar to balance the acidity. Once the soup reached a desired consistency, it's finished and delicious!