Slow Roasted Tomatoes with Garlic and Thyme

Instructions

• 1Remove the tough white core from the tomatoes and cut in half lengthwise.
• 2Place the tomatoes, in a single layer, skin-side down, in a 13-inch x 9-inch baking dish.
• 3Place the garlic in between the tomatoes. Remove the thyme leaves from the sprigs and scatter over the tomatoes. Drizzle with oil and season with salt and pepper.
• 4Insert the wire rack into position 6. Set the oven to Roast, No fan, 275°F, for 3 hours and press Start to preheat.
• 5Once preheated, place the tomatoes in the oven and cook for 3 hours. Cooking the tomatoes slowly at a low temperature intensifies the natural sweetness of the tomato.
• 6The tomatoes should be lightly browned and well cooked. If not, cook them longer.
• 7Serve the roasted tomatoes as a side, as a topping for bruschetta or chopped and stirred through pasta.
  Tip: Store leftovers with the garlic and cooking liquid in the refrigerator for up to 3 days.