We made it back to the farm to pick tomatoes.
This time there were no thorns and the tomatoes were beautiful!
This is what I am making with them tonight;
1 sheet frozen puff pastry (from a 17 1/4-oz package), thawed
2 lb tomatos cut in half
2 tablespoons plus 2 teaspoons extra-virgin olive oil
3 1/2 teaspoons finely chopped fresh thyme
1/2 cup Parmigiano-Reggiano shavings plus additional for garnish
Put oven rack in the middle and lower thrid of oven. Preheat to 400 degrees. Line a large shallow baking pan with foil. Roll out pastry sheet on a lightly floured surface with a lightly floured rolling pin in to an 11-inch square. Using a plate or lid as a guide, cut out a 10-inch round circle. Carefully transfer round to ungreeses baking sheet by rolling pastry around pin and then unrolling onto baking sheet. Chill round on baking sheet until ready to use. Toss tomatoes with 2 teaspoons oil, 2 teaspoons thyme, and salt and paper in a bowl until well coated. Roast tomatoes, cut side up in 1 layer, in foil-lined baking pan in middle of oven, 1 hour. Brush pastry round with 2 teaspoons oil, then sprinkle with 1 teaspoon thyme. After roasting tomatoes 1 hour, move tomatoes in pan to lower third of oven and put pastry on baking sheet on middle rack. Bake pastry and tomatoes until pastry is golden brown and edges of tomatoes are slightly browned but still appear juicy, about 15 minutes. While pastry is still warms, scatter 1/2 cup cheese shavings evenly over it. Top shaving s with warm tomatoes, cut sides down and in 1 layer, then sprinkle evenly with remaining 1/2 teaspoon thyme, salt and paper to taste and additional cheese shavings.
p.s. I am adding a little garlic to ours and serving with a simple mixed greens and olive oil.
*More great tomato recipes found here.