- 12 large plum tomatoes (about 1 3/4 pounds), cored and halved lengthwise
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons very finely chopped shallots
- 1 garlic clove, very finely chopped
- 1 teaspoon minced thyme
- Salt and freshly ground pepper
How to make this recipe
- Preheat the oven to 200°. On a large rimmed baking sheet, toss the plum tomatoes with the olive oil, shallots, garlic and thyme and season generously with salt and pepper. Turn the tomatoes cut side up and roast them for about 3 1/2 hours, or until they are somewhat dry but still plump.
The tomatoes can be refrigerated in a single layer for 3 days.