Slow Roasted Tomatoes with Garlic and Thyme
Cooking tomatoes low and slow concentrates and intensifies the flavor. Roma tomatoes contain less moisture than regular tomatoes, so are perfect for slow roasting. These are great as a side, a topping for bruschetta or chopped and stirred through pasta.
3 hrs 45 mins total time
15 mins active time
- 3½ lb very ripe Roma tomatoes
- 3 cloves garlic
- 4 sprigs thyme
- ⅓ cup (2¾ fl oz) olive oil
- 1 tsp kosher salt
- Freshly ground black pepper
- 1Remove the tough white core and cut in half lengthwise.
- 2Place the tomatoes a single layer, skin-side down, in a 13-inch x 9-inch baking dish.
- 3Place the garlic in between the tomatoes. Remove the thyme leaves from the sprigs and scatter over the tomatoes. Drizzle with oil and season with salt and pepper.
- 4Insert the wire rack into position 6.
- 5Place in the oven and start the timer. Cooking the tomatoes slowly at a low temperature intensifies the natural sweetness of the tomato.
- 6The tomatoes should be lightly browned and well cooked. If not, give it a bit more.
- 7Tomatoes can be served as a side, as a topping for bruschetta or chopped and stirred through pasta.Tip: Store leftovers with the garlic and cooking liquid in the refrigerator for up to 3 days.