When slow-roasted in the oven, tomatoes develop a concentrated flavor with a dense yet chewy texture that is similar to that of sun-dried tomatoes but fresher. They are excellent alone or in salads, sandwiches, and pasta dishes. The length of time it takes to slow-roast tomatoes depends their size and freshness, but little effort is involved once they are in the oven except to check their progress every now and then, especially toward the end. (If they are darkening too quickly, reduce the temperature to 225°F.) The tomatoes will keep for one week in the refrigerator in a covered container. This recipe calls for beefsteak tomatoes, but you can successfully slow-roast plum tomatoes as well.
Recipe information
Yield
Makes 10 pieces
Ingredients
Preparation
HEAT TO OVEN 300°F. Toss tomatoes in a large bowl with 1/4 cup of the oil, or more if necessary (they should be thoroughly coated), then arrange cut side up on a parchment-lined baking sheet. Sprinkle evenly with the salt and the pepper and bake on middle rack for 45 minutes. Reduce heat to 250°F and continue baking until tomatoes are reduced in size and beginning to wrinkle around the edges, about 3 hours. Remove from oven and evenly distribute garlic and thyme on top of the tomatoes, then drizzle with remaining 1 tablespoon oil. Return to oven and continue baking until garlic is golden and tomatoes are dark around edges and shriveled but still soft, about 2 hours longer. Remove from oven; let cool before using or storing.
