|Serves||Prep Time||Cook Time||Total Time|
|4||10 mins||2 passive hours||2 hours|
Right about now tomatoes are flooding farmers’ markets, and just like that, they’ll be gone in a few weeks. That’s just the way it goes as summer fades into fall. Canning is one way to extend the season, but that takes a bit of time not everyone has available. Another way, and one that can take your salad to the next level, is to slow roast them.
Slow roasting takes some time, but it’s all hands off. Pop them in the oven while you're doing another project around the house, and you’ll be rewarded for weeks, and months to come. Stored in the fridge, with a thick layer of olive oil, these Slow Roasted Tomatoes will last for up to 2 months. That is, if you can resist eating them all at once.
|¼ cup||Olive oil (plus more for storing)|
|5-6||Sprig of fresh lemon thyme|
Preheat the oven to 250F. Line a rimmed sheet pan with a piece of parchment paper long enough to hangover the sides. Cut the tomatoes in half. Scatter them onto the prepared pan. Drizzle with the oil. Season with salt, as desired, and top with thyme. Roast for 1 1/12 to 2 hours, turning halfway through, until the tomatoes are collapsed and softened. Let cool completely. Transfer to a container, and add more oil until the tomatoes are completely covered. Packed this way, the tomatoes will keep for up to 2 months in the fridge.