Oven Roasted Tomatoes

Use these tomatoes in salads, on sandwiches, in pasta or anywhere you want a rich, pure tomato flavor.

Directions

The cooled tomatoes can be refrigerated in their juices for up to 2 days.

1. Preheat the oven to 200°. Arrange the tomato quarters in a single layer on a rimmed baking sheet. Sprinkle lightly with salt, white pepper and confectioners' sugar.
2. Scatter the thyme leaves over the tomatoes and drizzle with the oil. Bake the tomatoes for about 1 hour, or until very soft.
3. Turn the tomatoes, baste with their juices and bake for about 1 hour longer, or until meltingly tender. The tomatoes should remain moist and soft. Remove from the oven and let cool.

Eric Lecerf, Food & Wine Magazine
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