SLOW-ROASTED TOMATOES

By grinder

Roasting the tomatoes for a long time in a low-temperature oven concentrates the flavors. Try these roasted tomatoes as a topping for a pizza-style focaccia bread. May 2011

Ingredients

• 6 medium vine tomatoes, sliced 1/4” thick
• 2 shallots, thinly sliced
• 1 small bundle of thyme, about 5-6 sprigs
• 1/4 cup olive oil
• 1/4 teaspoon coarse salt

Preparation

Step 1

Preheat oven to 300°F and place rack in the center of the oven.

Place tomatoes on a rimmed baking sheet in a single layer. Place shallots and thyme sprigs over tomatoes, drizzle with olive oil and sprinkle with salt. If doubling this recipe to use in Focaccia with Slow Roasted Tomatoes, distribute tomatoes, shallots and thyme evenly between 2 baking sheets and place the sheets in upper and lower thirds of oven.

Roast until tomatoes are wilted and browning in places, 2-2½ hours, turning a few times.