10 small to medium size tomatoes
2 tablespoons extra virgin olive oil
1 teaspoon of salt
1 teaspoon of fresh ground black pepper
2 tablespoons of fresh thyme, chopped or 1 teaspoon dry thyme
1
Wash hands with soap and warm water. Wash produce well.
2
Preheat oven to 300° F.
3
Cut the tomatoes in quarters and place in a large bowl.
4
Drizzle with oil and season with salt and pepper.
5
Sprinkle the thyme over the top.
6
Toss gently and put them skin side down on a rimmed baking sheet.
7
Roast until they have wilted and shrunk by half. This should take 2-3 hours.
8
Serve warm or store in the refrigerator for up to 2 weeks. Enjoy!
Ingredients
10 small to medium size tomatoes
2 tablespoons extra virgin olive oil
1 teaspoon of salt
1 teaspoon of fresh ground black pepper
2 tablespoons of fresh thyme, chopped or 1 teaspoon dry thyme