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Halve 2 pounds plum tomatoes lengthwise. Place cut-side up on a baking sheet, season with salt and let stand 20 minutes. Roast in a 250 degrees F oven until slightly dry but still juicy, about 4 hours. Drizzle with olive oil and sprinkle with thyme.
Make these a day in advance and refrigerate. Bring to room temperature before serving.
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By mcm080203_11592483
Cranford, NJ
on April 07, 2012
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Fantastic and easy! Great addition to any appetizer selection or on sandwiches. Don't be afraid of the cooking time. Set it and forget it.
By brad_ridenhour_...
Naples, FL
on January 04, 2012
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This is just one of those fantastic little recipes that every cook should have. They are sweet, tangy, chewy, succulent, and salty- perfection on pizza, in quiches, salads, baked in breads, etc. I chose very small, roma tomatoes, waited for them to ripen fully, then followed the directions. You may need to adjust the cooking time, as mine were ready in about 2.5 hrs. Obviously, due to variation in oven, how thick the tomatoes are sliced, and even the variety of tomato used (some contain much more water, determines how long you will need to cook them. This is a winner.
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