Slow-Roasted Tomatoes

Directions

1. 1
   Heat oven to 350.
2. 2
   Cover a rimmed baking sheet with foil and spread with 3 tablespoons of oil.
3. 3
   Cut the tomatoes in half throught the equator (not through the stem). Arrange the halves, cut side up, turning to coat their bottoms with oil.
4. 4
   Sprinkle a pinch of salt and sugar over each half, and drizzle with a few drops of the vinegar.
5. 5
   Arrange the sliced garlic cloves and thyme over halves as well.
6. 6
   Pour the remaining cup of oil over and around the halves.
7. 7
   Roast in the center of the oven until tomatoes are concentrated, dark reddish brown ahd quite collapsed, about 3 hours. Let cool and serve warm or at room temperature.
8. 8
   Can be refrigerated up to a week.
9. 9
   Store the oil separately and use it in cooking.