Slow-Roasted Tomatoes
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 47
- Total Fat
- 2
- Saturated Fat
- 0
- Carbohydrates
- 6
- Dietary Fiber
- 2
- Sugar
- 4
- Protein
- 1
- Cholesterol
- 0
- Sodium
- 359
- Total: 5 hr 10 min
- Active: 10 min
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
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.