It’s kind of hard to know what to bring to a get-together when the only specifications given are “appetizer” or “finger food.” The usual suspects might run through your mind, like spinach and artichoke dip, Swedish meatballs, a cheeseball and crackers, or chips and some sort of Mexican-ish dip. But what if someone ELSE is bringing those things? This is THE most delicious addition to an hors d’oeuvre or antipasti spread. It is unbelievably simple, inexpensive, and delicious, and is the perfect choice when you really just don’t have time to fuss over making something to bring to the table.
You literally cut some romas in half, sprinkle them with kosher salt (please, please use kosher, see why below), leave them in the oven for at least 5 hours (go about your day and come back later!), drizzle with olive oil and fresh thyme, and serve on garlic-rubbed crostini. The result is an incredibly sweet, uber flavorful tomato atop a deliciously garlicky vessel. If you’ve never rubbed a piece of warm, toasted bread with a fresh garlic clove before, you’re in for a treat – the garlic melts onto the bread like butter… now I’m hungry. You might as well bring a few copies of this “recipe,” when you show up with these to your party, because you will be asked for it.
Tip (unsponsored): We like the romas we find at Costco for this recipe, as they are a nice, large size and pretty consistent in flavor throughout the year. We also like the baguettes we find at our Costco. We always recommend using kosher salt for it’s larger, more irregular granules, which are easier to gauge when picking up with your fingers to salt a dish, allowing you to distribute more evenly. It is very easy to over-salt (and to do so unevenly) when using the fine granules of table salt. Also, the larger crystals of kosher salt tend to be more effective when using it to draw out the moisture of something, as in these tomatoes. Oh, and the measurements between table salt and kosher salt are different (again, due to the difference in granule shape and size), so 1 tsp of table salt will not be equivalent to 1 tsp of kosher salt, so we like to keep it consistent with what our recipes call for, which is almost always kosher salt.
Have your kids help you pluck thyme leaves from their springs, drawing their attention to their beautiful fragrance. This will help them make a good memory with you in the kitchen and they will think of you fondly when they cook with fresh thyme in the future. As you enjoy this appetizer with those you love, share with them a few health benefits of a couple of the ingredients:
- Cooked tomatoes are a great source of the antioxidant lycopene, which helps keep you healthy overall by protecting your cells.
- Tomatoes are high in vitamin C, which helps to keep your heart healthy.
- Garlic helps to keep your blood from clotting when it shouldn’t.
Adapted from: Crostini with Thyme-Roasted Tomatoes
- 2 lbs plum tomatoes, halved lengthwise
- Extra-virgin olive oil, for drizzling
- Kosher or sea salt and freshly ground pepper
- 1 to 2 teaspoons dried thyme
- 16½ -inch-thick slices baguette, cut on the bias
- 1 clove garlic
- Preheat the oven to 250 degrees. Place the tomatoes cut-side up in a shallow baking dish. Sprinkle with kosher salt and let sit 20 minutes.
- Roast at least 5 hours, until slightly dry but still juicy.
- Drizzle with olive oil and sprinkle with thyme leaves and more salt, if needed.
- Increase the oven temperature to 400 degrees. Place the baguette slices on a baking sheet, drizzle with olive oil and bake until golden brown, about 8-10 minutes. Rub the crostini with garlic and top each with a roasted tomato.
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