Thyme-Roasted Tomatoes

1. Preheat oven to 300 F.

2. Cut the tomatoes in half and squeeze each half to remove as many of the seeds and as much juice as you can. Place the tomato halves cut side up on a rimmed baking sheet that you’ve lined with aluminum foil. Drizzle evenly with the olive oil, and sprinkle with the kosher salt, black pepper and minced thyme.

3. Roast for 1 1/4 to 1 1/2 hours, or until the tomatoes are wrinkled and slightly darker. Remove from oven. Let them cool and use immediately or store in an airtight container in the fridge. If refrigerated they will stay fresh for up to 4 days. Enjoy!

Recipe from the cookbook Flour, Too: Indispensable Recipes for the Cafe’s Most Loved Sweets & Savories by Joanne Chang.