Slow roasted tomatoes with balsamic drizzle for a meaty addition to pastas and whole grains.
Keyword: Slow roasted tomatoes
Servings: 12tomato halves
Author: Susan Pridmore
1/4cupextra virgin olive oilplus more for storing
Freshly ground black pepper
10twigs fresh thyme
Preheat the oven to 300˚ F. Line a baking sheet with parchment paper.
Wash and dry the tomatoes, and slice them in half, horizontally. Lay them, face up, on the parchment paper. drizzle the oil over them, allowing oil to drizzle onto the parchment paper.
Sprinkle the tomato halves with salt, pepper and dried thyme.
Roast for 3 - 4 hours. Drizzle the balsamic vinegar over the tomatoes, and allow to cool.
Pack into a container and lay the fresh thyme twigs across them. Pour all of the excess oli from the parchment paper, now essentially a tomato oil, onto the top and add about 1 tablespoon of additional olive oil.
Store in the refrigerator for up to one month. They can also be frozen for at least six months. They can probably be frozen for longer, but I haven't personally done it. I eat them up too fast. :-).
Calories were calculated using the VeryWell Fit nutrition calculator for 12 servings.