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Preheat oven to 200 or 300, depending on your time.
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Line a baking sheet with foil.
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Quarter Roma tomatoes or half smaller cocktail tomatoes.
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Toss with 1 TBSP olive oil and 1 tsp thyme leaves, salt if desired.
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Place in the oven, skin side down on foil lined baking sheet.
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Roast until the tomatoes look a bit dry, but not burned and crisp.
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Remove from oven and cool to room temperature before transferring.
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Can be refrigerated in an airtight container for up several days.
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During plentiful seasons, slow roast tomatoes: cool completely and freeze in zip lock bags, singe layers.