Slow-roasted plum tomatoes with garlic, olive oil, and herbs.

Ingredients

• 6 medium tomatoes or large romas, cored, halved crosswise, and seeded
• 2 small garlic cloves, thinly slivered
• 2 tbsp minced fresh thyme, divided
• 1 tbsp olive oil (for brushing foil)
• 1/4 cup olive oil
• Salt and pepper

Steps

1. Preheat oven to 300 degrees.
2. Line rimmed baking sheet with foil.
3. Brush foil with 1 tbsp oil.
4. Place tomato halves, cut side up, on baking sheet.
5. Sprinkle garlic and 1 tbsp thyme over tomatoes.
6. Drizzle remaining 1/4 cup oil over.
7. Sprinkle lightly with salt and pepper.
8. Bake until tomatoes begin to shrink and are slightly dried but still soft, about 2 hours.
9. Cool tomatoes on sheet.
10. Store in a covered container in refrigerator or vacuum pack and freeze.

Notes

• Use up your Roma tomatoes.
• These are good on pizza, in pasta dishes, in Panini’s.