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Parve
Easy
6 Servings
Allergens 
No Allergens specified
3 Hours, 30 Minutes
Diets
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.
4 and 1/2 pounds (2 kilogram) ripe plum tomatoes, in season
coarse salt
bunch of thyme (1 ounce), chopped
1/2 cup Zeta Olive Oil
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.
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