I can't get enough of roasted tomatoes. I know I already posted these recently as part of another recipe post, but I think they deserve their own spot. They are so, so good! I made another batch yesterday with some fresh thyme from my garden, and this time I cut back the sugar. It may be tempting to turn up the heat and do these faster, but you're missing out on a lot of flavor if you do. I tossed these with farfalle pasta, fresh pesto and honey lemon glazed grilled chicken for a very delicious dinner, and that was on the heels of making an ooey gooey grilled cheese on sourdough for lunch with a layer of cream cheese spread on the inside of each slice of bread, followed by a generous sprinkle of shredded cheddar cheese, thinly sliced ribbons of fresh basil leaves and a layer of tomatoes. Absolute heaven!
A pan full of romas, sliced in half lengthwise and seeds removed
Freshly ground pepper
1 t. raw sugar
Several sprigs of fresh thyme, leaves stripped
Drizzle olive oil over the tomatoes and toss until lightly and uniformly coated. Sprinkle the seasonings over the top and slow roast at 275 degrees for 2 1/2-3 hours, until they look like the picture above and are just starting to lightly brown on the bottom. They are best in other recipes if allowed to rest on the baking sheet for a few minutes while the juices settle. Refrigerate any unused portion.