How to make it

  • preheat oven to 200' F
  • place tomatoes cut side up on a baking sheet lined with parchment paper
  • place a garlic slice on each tomato
  • place 1 sprig of thyme on each tomato
  • and scatter the leaves over the tomatoes
  • drizzle the 3 TBSP. of oil over the tomatoes
  • season with salt and pepper
  • bake until the tomatoes are shriveled but still soft..about 5 hours
  • let cool completely on the baking sheet placed on a wire rack
  • when cool transfer the tomatoes to a jar and cover with olive oil.
  • store in the refrigerator for up to 3 days
  • .....................................................................
  • serve on crostini
  • tuck into a sandwich
  • dice up and toss with fresh spaghetti and olive oil

Reviews & Comments 4

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    " It was excellent "
    sparow64 ate it and said...
    Not sure how I missed this first time it!! Saving to try.
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    " It was excellent "
    mystic_river1 ate it and said...
    Great! love this miss peeta. printed AND saved too!^5
    Was this review helpful? Yes Flag
  • conner909 9 years ago
    This is a great recipe and I have been meaning to slo-roast tomatoes all summer! It really concentrates the tomato flavor, somewhat like sun-dried tomatoes! Thanks for the post!
    Was this review helpful? Yes Flag
    " It was excellent "
    chefmeow ate it and said...
    This sounds magnificent. Can't wait to try. Great post. High 5.
    Was this review helpful? Yes Flag

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