Slow-roasting tomatoes brings out a unique depth of flavor. Use meatier tomato varieties, such as Roma, Brandywine, Black Krim, or even cherry tomatoes. After roasting, these tomatoes must be stored in the refrigerator; packing them in oil will keep them from drying out too much.
Roasting tomatoes low and slow draws out their natural sweetness and concentrates their flavor. (Stephanie Thurow)
Makes 1 pint 2 pounds fresh, ripe tomatoes, halved or quartered (about 3 1/2 to 4 cups)
2 to 3 tablespoons extra-virgin olive oil or avocado oil for drizzling, plus more to cover the tomatoes in the jar
2 to 3 sprigs fresh thyme
1 sprig rosemary (optional)
1 teaspoon fresh oregano leaves (optional)
1/2 teaspoon kosher or sea salt, or as needed
1 teaspoon garlic powder
Pinch of black pepper Preheat the oven to 275 degrees F. Line a rimmed baking sheet with parchment paper (or use a glass Pyrex oblong baking dish). Drizzle oil on the bottom of the sheet or pan….