Seared and Roasted Tomatoes

1. 1

   Preheat oven to 400.

2. 2

   In a large cast-iron skillet head the oil over moderately high heat.

3. 3

   When the oil is hot, place as many tomatoes as will comfortably fit face-down in a skillet.

4. 4

   Sear for 5-6 minutes without moving the tomatoes, until bottom is dark and caramelized.

5. 5

   Then, transfer them (cooked side up) to a baking dish.

6. 6

   Continue until all the tomatoes are cooked, then pour the cooking juices over them, top with salt and fresh thyme and bake for 30 minutes.

No additional tips available.