{ Slow-Roasted Tomatoes }

3 lb firm, ripe plum tomatoes (20-24), trimmed and halved lengthwise
2 Tbsp minced garlic
2 tsp finely chopped fresh thyme
2 Tbsp olive oil (preferably extra virgin)
1 tsp kosher salt
1/4 tsp freshly ground black pepper

1. Preheat oven to 250°F.

2. Line 2 large baking sheets with parchment. Place tomatoes cut-side up on pans.

3. Sprinkle garlic and thyme on each and drizzle with oil, spreading over surface with fingertips. Season with salt and pepper and roast 4 to 5 hours until dried but still moist.

4. Refrigerate leftovers in airtight container up to a week.

Serves 8 (4 cups total)

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