Slow Oven-Roasted Tomatoes

These are great on sandwiches, in leafy green and pasta salads, on pizza, bruschetta, or foccacia, or as a snack.  They can also be frozen to be enjoyed during the winter months.

Plum Tomatoes
Extra Virgin Olive Oil
Chopped Shallots or Garlic
Fresh or Dried Thyme
Salt and Pepper

Preheat oven to 200 degrees fahrenheit.  Cut off tops of tomatoes and slice in half lengthwise.  Place tomatoes in a large bowl.  Drizzle just enough olive oil on tomatoes to coat lightly.  Sprinkle shallots and thyme over tomatoes, and season lightly with salt and pepper.  Toss well. 

Place tomatoes cut side up on baking pan covered with parchment paper.  Bake for 2 1/2 - 3 hours until shriveled on the edges, but still juicy.

This printable recipe is from Jeanette's Healthy Living.