2 Roma tomatoes
2 teaspoons extra-virgin olive oil (regular olive oil may be substituted)
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 teaspoon minced fresh thyme
- Preheat the oven to 300 degrees.
- Cut the tomatoes in half and squeeze each half to remove as many of the seeds and as much juice as you can. Place the tomato halves, cut side up, on a baking sheet lined with aluminum foil. Drizzle evenly with the olive oil, and sprinkle with the kosher salt, black pepper, and minced thyme.
- Roast for 1 1/4 to 1 1/2 hours, or until the tomatoes are wrinkled and slightly darker. Let cool and use immediately or store in an airtight container in the fridge, which will stay fresh for up to 4 days.
From Flour, too Cookbook by Joanne Chang