Slow Roasted Tomatoes

Instructions

• 1Remove the tough white core and cut in half lengthwise.
• 2In a single layer, skin-side down, in a 13 x 9-inch baking dish.
• 3Place the garlic in between the tomatoes. Remove the thyme leaves from the sprigs and scatter over the tomatoes. Drizzle with oil and season with salt and pepper.
• 4Insert the wire rack into position 6.
• 5Place in the oven and start the timer. Cooking the tomatoes slowly at a low temperature intensifies the natural sweetness of the tomato.
• 6As a side, as a topping for bruschetta or chopped and stirred through pasta. Tip: Store leftovers with the garlic and cooking liquid in the refrigerator for up to 3 days.