Slow-Roasted Tomatoes

• 5 medium beefsteak tomatoes, halved crosswise
• 1/4 cup plus 1 tablespoon extra-virgin olive oil, plus more as needed
• 2 teaspoons coarse salt
• 1/2 teaspoon freshly ground black pepper
• 2 to 3 garlic cloves, thinly sliced
• 3 tablespoons fresh thyme leaves

1. HEAT TO OVEN 300F.
2. Toss tomatoes in a large bowl with 1/4 cup of the oil, or more if necessary (they should be thoroughly coated), then arrange cut side up on a parchment-lined baking sheet.
3. Sprinkle evenly with the salt and the pepper and bake on middle rack for 45 minutes.
4. Reduce heat to 250F and continue baking until tomatoes are reduced in size and beginning to wrinkle around the edges, about 3 hours.
5. Remove from oven and evenly distribute garlic and thyme on top of the tomatoes, then drizzle with remaining 1 tablespoon oil.
6. Return to oven and continue baking until garlic is golden and tomatoes are dark around edges and shriveled but still soft, about 2 hours longer.
7. Remove from oven; let cool before using or storing.

beefsteak tomatoes, extravirgin olive oil, coarse salt, freshly ground black pepper, garlic, thyme

Taken from www.epicurious.com/recipes/food/views/slow-roasted-tomatoes-393864 (may not work)