Intensify the flavor of ripe plum tomatoes with a slow-and-low roast in the oven.
| Level: | Easy |
| Total: | 5 hr 10 min |
| Active: | 10 min |
| Yield: | 4 to 6 servings |
Ingredients
- 2 pounds ripe plum tomatoes, cored and halved lengthwise
- Kosher salt and freshly ground black pepper
- Small handful fresh thyme sprigs, plus extra for storing
- Extra-virgin olive oil, for storing
Instructions
- Preheat the oven to 250 degrees F. Line a baking sheet with parchment or foil.
- Arrange the tomatoes, cut side-up, in a single layer on the prepared baking sheet. Sprinkle with 1 teaspoon salt and scatter with the thyme sprigs. Bake until the tomatoes are slightly shriveled but still plump, about 5 hours.
- Use the roasted tomatoes right away or layer with fresh thyme sprigs in a resealable container and cover with oil. Refrigerate for up to 2 weeks.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 47 |
| Total Fat | 2 g |
| Saturated Fat | 0 g |
| Carbohydrates | 6 g |
| Dietary Fiber | 2 g |
| Sugar | 4 g |
| Protein | 1 g |
| Cholesterol | 0 mg |
| Sodium | 359 mg |
Reviews
These are sweet, tart, and packed with a robust tomato umami flavor. Very similar to sun-dried tomatoes without the oil. I’ll eat them as a healthy snack during the day. Don’t forget the parchment paper, foil, or silicon baking mat underneath. Tomatoes are acidic and will pick up a metallic taste from a steel cookie sheet. They are done when they are dry and flat but before they get dark and really shriveled. Since they may start at different thicknesses and since home ovens don’t typically heat evenly they will likely roast down at different rates. Start checking them every 15 minutes or so starting at the 4 hour mark. With a spatula just remove the ones that are done when you check. You may find some fat ones will take more than 5 hours. Worth the time! I serve them on bruschettas with an olive tapenade and a piece of the slow roasted tomato on top. Always a hit!