SLOW-ROASTED TOMATOES

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Slow-Roasted Tomatoes image

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

Provided by Food Network Kitchen

Time 5h10m

Yield 4 to 6 servings

Number Of Ingredients 4

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

Steps:

  • 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.

*** Explore more Slow-Roasted Tomatoes Recipes »

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