Slow-Roasted Tomatoes

Name: Slow-Roasted Tomatoes
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT5H10M0.000S
Yield: 4 to 6 servings
Ingredients: 2 pounds ripe plum tomatoes, cored and halved lengthwise; Kosher salt and freshly ground black pepper; Small handful fresh thyme sprigs, plus extra for storing; Extra-virgin olive oil, for storing

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Level: Easy

Total: 5 hr 10 min
Active: 10 min

Yield: 4 to 6 servings

Intensify the flavor of ripe plum tomatoes with a slow-and-low roast in the oven.

Level: Easy

Total: 5 hr 10 min
Active: 10 min

Yield: 4 to 6 servings

Ingredients

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2 pounds ripe plum tomatoes, cored and halved lengthwise

Kosher salt and freshly ground black pepper

Small handful fresh thyme sprigs, plus extra for storing

Extra-virgin olive oil, for storing

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.