Slow Roasted Tomatoes - Photo.a.Day

Before

After

Slow roasted goodness.

Recipe as follows:

• Pint of grape, cherry, pear, or small Roma tomatoes. Halved.
• Olive oil
• Salt and pepper
• Thyme

Preheat oven to 225*F or so. Line baking pan with a greased brown paper bag (or, if you're equipped, parchment paper). Lay out the tomatoes skin side down. Drizzle with olive oil. Season with salt, pepper, and thyme (rosemary would be lovely too!). Roast for three hours or until tomatoes are happily shriveled up but still juicy inside.

Be prepared to eat them all in one sitting!

Adapted from SmittenKitchen.

Edit 08/07: Add whole unpeeled cloves of garlic! Do it! You will not regret it.