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Slow roasted tomatoes

August 16, 2010

Slow-Roasted Tomatoes

Super easy and really tasty! (Picture taken from

5 medium tomatoes, halved crosswise

1/4 cup plus 1 T. extra virgin olive oil

2 t. coarse salt

1/2 t. freshly ground black pepper

2-3 garlic cloves

3 T. fresh thyme leaves (optional)

Heat oven to 300 degrees.  Toss tomatoes in a large bowl with the 1/4 cup of oil.  Arrange cut side up on a parchment-lined baking sheet.  Sprinkle evenly with salt & pepper. Bake on middle rack for 45 minutes. (Smaller tomatoes call for less time overall)

Reduce heat to 250 degrees and continue baking until tomatoes are reduced in size and begining to wrinkle, about 3 hours. Remove from the oven and evenly distribute the garlic and thyme on top of the tomatoes, then drizzle with the remaining 1 T. oil.  Return to the oven and continue baking until garlic is golden and the tomatoes are dark around the edges, shriveled but still soft, about 2 hours longer.  Remove from oven, let cool before storing.

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