Slow Roasted Tomatoes

We had a bumper crop of thyme in our herb garden this year, so I chose to use it. Rosemary would also be great, or just leave them plain.

📝 Ingredients

• 10 pounds small plum tomatoes (stems removed)
• 1 cup olive oil (for drizzling)
• 1/2 cup chopped fresh thyme (or chopped fresh rosemary)
• fine sea salt (to taste)

👨‍🍳 Instructions

1. 1Preheat oven to 225 °F (107 °C)
2. 2Arrange 3 oven racks to the top, middle and bottom positions of your oven. Line 3 rimmed baking sheets with parchment paper.
3. 3Rinse tomatoes and cut them in half crosswise (equator, instead of top to bottom) and arrange, cut side up, on prepared baking sheets.
4. 4Drizzle tomatoes with olive oil and sprinkle with fresh herbs. Sprinkle with salt to taste (I recommend a light sprinkle as the flavor will intensify).
5. 5Roast for 3 hours, until tomatoes are soft and shriveled. Rotate the sheets among the racks every 45 minutes or so, to cook the tomatoes evenly.
6. 6Cool tomatoes until they're comfortable to handle. Then fill your clean, lidded jars almost to the top and freeze.