Slow-Roasted Tomatoes with Thyme

Submitted by: Jessica Cunha
Original Recipe Found Here: Grow, Eat, Cook by Willi Galloway

Makes about 2 cups


  • 15-20 dense-fleshed tomatoes
  • 3 Tbs extra virgin olive oil
  • 2 tsp minched fresh thyme leaves
  • sea salt
  • freshly ground pepper


Preheat the oven to 225 degrees.

Slice the tomatoes in half, length-wise, and arrange them in rows cut side up, on a rimmed baking sheet.  Drizzle the olive oil on top and use your hands to rub the oil all over the tomatoes and completely cover them.  Sprinkle with the thyme, salt and pepper.

Bake 4-6 hours, checking every hour.  You can drizzle with more oil if they become too dry.  They are done when they become very soft, edges are wrinkled, and the middle is jam-like in consistency.

These are great in hearty salads, sandwiches, or straight from the pan.  They freeze well too.


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