Slow-Roasted Tomatoes

• 3 tablespoons olive oil
• 1 cup olive oil
• 12 whole tomatoes. stems removed
• Kosher salt
• Granulated sugar
• 1 tablespoon basalmic vinegar
• 4 cloves garlic, thinly sliced
• 2 tablespoons fresh thyme

1. Heat oven to 350.
2. Cover a rimmed baking sheet with foil and spread with 3 tablespoons of oil.
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. Sprinkle a pinch of salt and sugar over each half, and drizzle with a few drops of the vinegar.
5. Arrange the sliced garlic cloves and thyme over halves as well.
6. Pour the remaining cup of oil over and around the halves.
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. Can be refrigerated up to a week.
9. Store the oil separately and use it in cooking.

olive oil, olive oil, tomatoes, kosher salt, sugar, basalmic vinegar, garlic, thyme

Taken from www.epicurious.com/recipes/member/views/slow-roasted-tomatoes-51127731 (may not work)