Line a sheet pan with parchment paper. Lay out the tomato quarters in a single layer on the pan. Drizzle the olive oil over all. Sprinkle the tomatoes with salt and thyme and season to taste with black pepper.
Bake in 225° F oven for three to four hours until wrinkled and “dry” looking. They won’t be completely dry, but there will be obvious moisture loss.
Store in an airtight container in the fridge. Use within 4 days.
To serve: add to salads, sandwiches, and sauces. Can also be used to top crostini.
Notes
Nutritional values are approximate and based on 4 pieces.To store: Promptly store leftovers in an airtight container in the refrigerator, for up to 4 days.To freeze: store the tomatoes in an airtight container in the freezer for up to 2 months.Uses: Oven roasted tomatoes are delicious in soups, pastas, salads, sandwiches, and sauces. Variations: Feel free to swap out the thyme for another herb or spice, depending on what flavor profiles you like. You may want to add some red pepper flakes for some kick. You can sprinkle the tomatoes with
cumin and coriander for a southwest flair
basil and oregano for Italian
curry powder or garam masala for a more Indian twist