In New York, where I live, tomatoes aren’t in season but this is a great way to impart a lot of flavor to tomatoes in the dead of winter when they are likely shipped in from far away. These are particularly good on pizza but also delicious with anything you would normally eat tomatoes with like pasta or on sandwiches. They’ll stay good for about a week, but you’ll probably finish them before that.
10 plum tomatoes, cut in half
1 cup extra virgin olive oil
5 cloves garlic, sliced thin
6-8 sprigs thyme
Salt and Pepper to taste
1. Lay tomatoes on a sheet tray, cut side down.
2. Place in 500 degree oven for 10-15 minutes until skin begins to separate.
3. Remove remaining skin and cover tomatoes in olive oil, garlic, thyme, salt and pepper.
4. Put back in 250 degree oven for about 3 hours until tomatoes are cooked down.