Slow Roasted Tomatoes

Slow Roasted Tomatoes


Use these in place of sun dried tomatoes; add them to a sandwich or just snack on them.  They are fantastic!

Tomatoes - any size but don't mix sizes on the baking sheet.
Olive Oil
Minced garlic, 1-2 cloves or to taste
Pinch of thyme


Cut tomatoes in half. Place cut side up on a baking sheet (I like to use parchment underneath for easy cleanup but this is not necessary.) Drizzle a little oil over the tomatoes - just until they glisten a bit. Sprinkle garlic and thyme over. At this point you can use a tiny bit of salt and pepper but I like them without.

Put in oven at 200º. Large tomatoes may be done overnight - will take about 8-9 hours.  Cherry tomatoes will take 5-6 hours.

Remove from oven when they are shrunken but not totally dry.  Freeze in ziplocks for longer storage, or place in jars in fridge. You may cover these with olive oil.  Be sure to use any leftover oil for salad dressings or in cooking - it is magic!
Comments