Jammy Roasted Tomatoes
Slow roasted tomatoes with garlic, olive oil and thyme are rich, concentrated and jammy. An easy way to rescue ripe or bland tomatoes.
Ingredients
- 2 pounds Roma tomatoes
- ¼ cup extra virgin olive oil
- 5 garlic cloves
- ¼ ounce of fresh thyme sprigs
- Sea salt to taste
- Freshly cracked black pepper to taste
Instructions
- Preheat the oven to 300˚F.
- Quarter 2 pounds of Roma tomatoes and place them in a bowl. Toss them with ¼ cup extra virgin olive oil and then lay them in a single layer on a half sheet pan with parchment paper. Make sure not to overcrowd.
- Cut the 5 garlic cloves in half and scatter them on top of the tomatoes along with ¼ ounce of fresh thyme. Season with sea salt and black pepper to taste.
- Place in the oven and cook for at least an hour and a half to two hours, rotating the tray halfway through. The tomatoes should be slightly dehydrated but still somewhat plump and jammy. Allow them to cool completely, then remove the thyme and transfer to a container. Refrigerate until needed.