Oven Roasted Plum Tomatoes

Plum Tomatoes, 4 ripe
Olive Oil, extra virgin, 1/4 cup
Fresh Thyme Sprigs, handful
Sea Salt
Black Pepper, ground
Oven at 400F

  1. Cut off the tips of the tomatoes and their bottom core, cut them in half lengthwise.
  2. Toss the halves in a bowl with the oil, the thyme, salt and pepper.
  3. Lay the tomaotes on a baking sheet, cut side up and pour over them any seasoned oil that was left in the bottom of the bowl.
  4. Roast until the skins shrivel and lightly browned (20-25 minutes)
  5. Serve when cooled to room temperature, pinch off the skins.
Dave Lieberman calls for roasting peppers on the stove top -- an old fashioned way that most immigrant families from Southern Italy are very familiar with. There are some commercial varieties available and Dave tells us that the way to get hold of the real magilla is to see if there are remnants of the blackened skin on the peppers.

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