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OVEN ROASTED TOMATOES




Source of Recipe


The Paris Cookbook by Patricia Wells (submitted by ldyolake)


List of Ingredients




2 lbs fresh plum tomatoes, peeled, cored, seeded, quartered lengthwise
fine sea salt to taste
2 sprigs fresh thyme, stemmed
freshly ground black pepper 4
plump, fresh cloves garlic, peeled and slivered
pinch confectioner’s sugar (try baking soda)
2 Tablespoons extra-virgin olive oil


Recipe



Preheat oven to lowest possible setting, about 200. Arrange tomato quarters side by side on rimmed baking sheet. Sprinkle each lightly with salt, pepper, sugar or baking soda. Scatter thyme leaves over tomatoes and place a garlic sliver on top of each quarter. Drizzle with
olive oil. Place in oven and cook until tomatoes are very soft, about 1 hour. Turn tomatoes, baste with juices and cook until meltingly tender and reduced to about half their size, about 1 hour. (Total 2 hours)
Check tomatoes from time to time: they should remain moist and soft. Remove from oven and allow to cool thoroughly. Transfer tomatoes to clean jar, cover with cooking juices and oil, cover securely and refrigerate for up to 1 week.