1/3 cup of olive oil (8 fl oz)
12 medium tomatoes (1.4 kg), firm, cut in half lengthwise, seedless
1 tablespoon of salt
1 tablespoon of dried thyme
1/3 cup of olive oil (8 fl oz)
12 medium tomatoes (1.4 kg), firm, cut in half lengthwise, seedless
1 tablespoon of salt
1 tablespoon of dried thyme
Preheat the oven to 400°F (200°C)
In a large non-stick skillet, heat the olive oil over high heat
Place the tomato with the cut side down and let it cook without stirring for about 5 minutes
Using a spatula, transfer the tomato to a 9x13-inch baking dish with the cut side facing up
Drizzle the remaining pan juices over the tomato, season with salt and thyme, and bake in the preheated oven until golden (about 30 minutes)
Serve hot or cold
Calorie count: 80 per serving.
