Slow-Baked Tomatoes

·         3 medium tomatoes

·         6 cloves garlic

·         6 sprigs thyme

·         3 tbsp. olive oil

·         Kosher salt and Black pepper

Heat oven to 300 degrees.  Slice the tomatoes in half and squeeze out the seeds.  Place the tomatoes, cut-side up, in a small baking dish and scatter on the garlic and thyme.  Drizzle with the oil and sprinkle with ¼ teaspoon salt and ¼ teaspoon pepper.  Bake until the tomatoes are soft but still hold their shape, about 2 hours.