There's nothing quite like a perfectly ripe garden tomato. They star in salads, sandwiches, and are perfect for low cal snacks. We get to enjoy tomatoes at their best during the summer months as they seem to multiply in our garden. Though we're not always so lucky and when I purchase them during the "off" months it's always a gamble as to what I'm getting. So in order to bring out this fruit's best all year long, I started slow roasting them. After hours in the oven, they come out with a concentrated tomato flavor. They're perfect for sandwiches, sauces and are gorgeous on an antipasto platter. Give this a try and you'll be so glad that you did.
Slow Roasted Tomatoes:
2 pounds Campari tomatoes
2 tablespoons olive oil
3 cloves garlic, coarsely chopped
3-4 sprigs fresh thyme
1/4 teaspoon kosher salt
Time-Saving Tip: These can be made in advance and stored in the refrigerator. Just bring to room temperature before serving.
Let's see what we need.
We're ready to cook!
Preheat the oven to 325 degrees. Remove stems from the tomatoes. Cut tomatoes in half crosswise. In a bowl, fold together the tomatoes, oil, garlic, and salt.
Spread the mixture out on a parchment-lined sheet pan. Place the thyme sprigs on and around the tomatoes. Bake for 2 1/2 - 3 hours until tomato liquid is evaporated.
They're ready! They're beautiful and the tomato is just bursting with flavor. I like to keep a batch of these in my refrigerator to use in cooking. Add them to salads, plates of pasta, sandwiches and whatever else comes to mind.