6 Servings
3 Hours, 30 Minutes
Allergens
Oven-roasted tomatoes with olive oil and thyme are a flavorful addition to your dips course. Especially delicious on top of olive bread or a thick slice of challah.
Cut tomatoes lengthwise and place in oven pan. Sprinkle with salt and chopped thyme. Drizzle olive oil over tomatoes.
Bake in a turbo oven at 250 degrees Fahrenheit (120 degrees Celsius) for three hours.
If necessary, mix once an hour.
Once tomatoes have shrunk and are roasted, refrigerate in a glass jar.
