Recipes Side Dishes Vegetable Side Dishes Roasted Vegetables Roasted Tomatoes and Garlic Be the first to rate & review! Plus: More Vegetable Recipes and Tips By Tom Colicchio Tom Colicchio Tom Colicchio is the chef and owner of Crafted Hospitality and the head judge and executive producer of the Emmy-winning Bravo hit series, Top Chef. He hosts the iHeart Radio podcast, Citizen Chef. Food & Wine's Editorial Guidelines Updated on March 27, 2015 Save Rate PRINT Share Close Yield: 24 to 15 tomato halves & garlic cloves Cook Mode (Keep screen awake) Ingredients 12 ripe medium tomatoes, cored and halved crosswise (about 3 pounds) 2 tablespoons extra-virgin olive oil Salt and freshly ground pepper 1 head garlic, separated into cloves (about 15) 4 thyme sprigs Directions Preheat the oven to 350° and line a rimmed baking sheet with parchment paper. Arrange the tomatoes, cut side down, on the baking sheet and drizzle with the olive oil. Season with salt and pepper and scatter the garlic and thyme on top. Roast the tomatoes for about 20 minutes, or until the skins begin to wrinkle. Remove the baking sheet from the oven and carefully pull off the tomato skins. Return the baking sheet to the oven and roast the tomatoes until leathery on the outside but still slightly wet on the underside, about 1 1/2 hours longer. Peel the garlic and discard the skins and the thyme. Make Ahead The tomatoes and garlic can be refrigerated in a glass jar for up to 3 weeks. Originally appeared: June 1999 Rate It Print