I found this recipe on The Perfect Pantry and decided to give it a try. I followed the recipe closely, but not exactly. Since ovens vary, I actually roasted my tomatoes for around 14 hours (started late in the evening and turned it off in the morning). Also, I didn’t add the thyme. To me, it makes everything taste moldy. Yeah, I know, it’s odd.
But just to recap, here is what happened.
Several pounds of Roma tomatoes
Olive oil (if you have garlic olive oil, it would be PERFECT! here)
Garlic (a lot/to taste)
Black pepper, freshly ground
1. Preheat the oven to 200 degrees.
2. Cut the tomatoes lengthwise. Salt and pepper liberally. Place on a cookie sheet.
3. Sprinkle minced garlic (this should be to taste and it should depend on how many pounds of tomatoes you have).
4. Drizzle olive oil and place the tomatoes into the oven.
The phenomenal smell emanating from the oven will be ridiculously hard to resist, but please do. The results will be well worth the wait.