Thanks to the Jersey soil, I have a load of plum tomatoes. This is a truly easy recipe as long as you have plenty of time. Low and slow is the only way to get super sweet, delicious tomatoes that can be eaten by themselves or with cheese on a crusty bread. Yum! To be honest I do not even like tomatoes, but I love these!
15-20 Plum or Cherry Tomatoes, sliced in half
Fresh or Dried Thyme
Fresh or Dried Basil
Place a cooling rack on a baking sheet. Place the tomatoes on the rack, skin side down. Sprinkle with salt and pepper fairly generously. If using the dried herbs, sprinkle about a tablespoon over the tomatoes. If using fresh herbs, pull the leaves off of a couple of sprigs of thyme and break up a generous handful of basil.
Cook the tomatoes at 250 degrees for approximately 4 hours. The tomatoes should appear shriveled, but still slightly juicy in the center. If using larger tomatoes, more time will be needed. Do not rush the process, they are worth the wait!
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