Intensify the flavor of ripe plum tomatoes with a slow-and-low roast in the oven.
Recipe courtesy of Food Network Kitchen
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Slow-Roasted Tomatoes
Total:
5 hr 10 min
Active:
10 min
Yield:
4 to 6 servings
Level:
Easy
Total:
5 hr 10 min
Active:
10 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Directions

Preheat the oven to 250 degrees F. Line a baking sheet with parchment or foil.

Arrange the tomatoes, cut side-up, in a single layer on the prepared baking sheet. Sprinkle with 1 teaspoon salt and scatter with the thyme sprigs. Bake until the tomatoes are slightly shriveled but still plump, about 5 hours.

Use the roasted tomatoes right away or layer with fresh thyme sprigs in a resealable container and cover with oil. Refrigerate for up to 2 weeks. 

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