Slow-roasted tomatoes
Ingredients
- 3 pounds ripe tomatoes
- 4 cloves garlic crushed
- 6 sprigs thyme
- Sea salt to taste
- 3 teaspoons sugar
- 4 tablespoons extra-virgin olive oil
- Basil leaves for storing
Directions
- Heat the oven to 225 F. Bring a large pot of water to a boil, and set a bowl of ice water nearby.
- Blanch the tomatoes to loosen their skins. University of Arkansas Cooperative Extension suggests cutting a small X in the bottom of each tomato, dunking it in boiling water for no more than a minute, then moving it to ice water. The skin will start to slip right off.
- Peel the tomatoes, cut them in half, and scoop out the seeds. Save the seeds and juice in a freezer bag to add to soup later.
- Lay the halves on a nonstick baking tray. Sprinkle with garlic, thyme, salt, and sugar, then drizzle with olive oil.
- Bake for 3 hours.
- Serve on Italian bread or burgers.
Notes
Cook's note: To store, layer the tomatoes in a jar with a basil leaf between each one, and cover with olive oil. Keep the jar in the fridge and use the tomatoes within 3 days.