ingredients

  • 20 pcs Red , ripe and firm tomatoes
  • salt and pepper
  • olive oil
  • 5 sprigs fresh thyme

steps

  1. Preheat oven to 160°C. Quarter the tomatoes lengthwise. Lay tomatoes skin-side-down on a baking tray. Sprinkle tomatoes with salt, pepper and thyme. Bake for 3 hours, checking occassionally to make sure the tomatoes don’t burn.
  2. After baking, toss the tomatoes in oil and cool before packing into a sterilized jar and sealing. Refrigerate for 24 hours. Return tomatoes to room temperature before serving.