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got lots of tomatoes to use up? These are good, use in salads, sandwiches, chopped in some dishes, etc, etc.


Slow-Roasted Tomatoes

3 lb firm, ripe plum tomatoes (20-24), trimmed and halved lengthwise

2 Tbsp minced garlic

2 tsp finely chopped fresh thyme

2 Tbsp olive oil (preferably extra virgin)

1 tsp kosher salt

¼ tsp freshly ground black pepper

Time: 5 hours

Servings: 8 (4 c total)

1. Preheat oven to 250°F.
2. Line 2 large baking sheets with parchment. Place tomatoes cut-side up on pans.
3. Sprinkle garlic and thyme on each and drizzle with oil, spreading over surface with fingertips. Season with salt and pepper and roast 4 to 5 hours until dried but still moist.
4. Refrigerate leftovers in airtight container up to a week.

Nutritional info per serving 71 cal, 1 g pro, 7 g carb, 4 g fat, 0.5 g sat fat, 0 mg chol, 2 g fiber, 248 mg sodium