Photo by Kiss the Cook
Kiss the Cook's Notes:
Expand2 pounds ripe heirloom tomatoes (any size will work; larger takes longer) Ask a question about this ingredient
1/4 cup extra-virgin olive oil Ask a question about this ingredient
sea salt and freshly-ground black pepper Ask a question about this ingredient
3 garlic cloves, crushed Ask a question about this ingredient
4 fresh thyme sprigs Ask a question about this ingredient
Center a rack in the oven and preheat the oven to 250 degrees F. Pour about 2 tablespoons olive oil evenly over a parchment paper-lined baking sheet. Sprinkle the oil with salt, pepper, thyme sprigs, and bay leaves. Cut the heirloom tomatoes in half and lay the tomato halves cut side down in the pan. Drizzle the tomatoes with remaining 2 tablespoons olive oil and sprinkle with salt, pepper, and sugar. Bake the tomatoes for 2 1/2 hours, or until they are very tender but still able to hold their shape. Larger heirloom tomatoes may need to bake a little longer. Cool the tomatoes to room temperature on the pan.
Ask a question about this stepIf you are not using the tomatoes immediately, scrape the tomatoes, juices, herbs, and flavored oil into a container and refrigerate for up to 1 week. They will actually improve as they sit. If you are using immediately, remove the tomatoes with a slotted spoon to a platter and drizzle with a little of pan oil. Keep the rest of the flavored oil and juices for a salad dressing or a dipping sauce for bread.
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Nate and Mary Kate are the authors of the cookbook Feeding the Dragon: A Culinary Travelogue through China with Recipes.
