A wonderful accompaniment or garnish to meat, fish or poultry. Long baking at a low temperature is the key to their flavor, and the tomatoes can be served hot, warm or cold. The walnut and garlic topping is easily mixed in a food processor.
- 6 tomatoes (about 1 1/2 pounds), medium-sized
- 1/3 cup olive oil
- 1/4 cup California walnuts, finely chopped
- 4 cloves garlic, peeled, chopped
- 1 tablespoon thyme, chopped, fresh or 1 teaspoon thyme, dried
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- Using a small spoon or your fingers, scoop out the tomato seeds and juices. Place the tomatoes, cut side up, in a 13- x 9-inch baking pan. In a small bowl stir together the olive oil, walnuts, garlic, thyme, salt and pepper. Spoon some of the mixture over each tomato.
- Bake 2 to 2 1/2 hours at 275°F, until the tomatoes are very tender and have shrunk to about two-thirds their original size. If the topping begins to brown, reduce the heat to 250°F.