Ingredients
4 Large Tomatoes
6 Roma Tomatoes
6 small heirloom tomatoes (or 1 qt cherry tomatoes)
4 cloves of garlic peeled and chopped
1/2cup Olive Oil
Small bunch of fresh thyme sprigs (or equivalent of 3 Tbsp stripped)
Sel Gris
Ground Black Pepper
Bon Cook Products Used
Flexiflat, Medium Perforated Baking Sheet, Eco-chop
Directions
Preheat oven to 425. Place flexiflat on a medium perf. Wash and dry tomatoes. Slice tomatoes in half and toss in a large bowl with 1/2 cup olive oil, chopped garlic, thyme, salt and pepper. Bake for 40 minutes or until the the tomato's skins are slightly brown, softened and some have burst. Serve immediately with crostini
Time:
Active Time: 10
Total Time: 50
Recipe Yield
6-10 Servings