Frying Solo: Heavenly Slow Roasted Tomatoes

*Now updated with a photo!

This is one of the simplest yet most time consuming recipes you will come across. Boy do I know how to market my recipes. The inspiration comes from Tyler Florence. It is perfect for a wintry Sunday afternoon after waking up more hungover than Joan Rivers after/during the Oscars; it's also nice if you have a personal chef make it for you. In any event, here's how she blows:

7 plum tomatoes
4 garlic cloves, minced
6 sprigs of thyme, de-sprigged
salt 'n peppa
1/4 C EV dubs O
dash of red peppa flakes (optional if you want to add spice)

Preparation:

Preheat your oven to three hundred. Wash the tomatoes. Slice them length-wise. Throw them, gently, in a bowl large enough to toss the 14 halves of tomatoes with the above ingredients. Add the remaining ingredients and give it a swirly until all the tomatoes are coated with goodness. Lie a piece of parchment paper on a cookie sheet and place the tomato halves facing up. Scrape out the oil and nibbly bits from the bowl and pour over the tomatoes. Place in oven. In 3 short hours, they're done.

Why it's worth the wait:

These heavenly little buggers can be used in many ways, some of which I'll post about later. My favorite is to throw them in a blender to make a sauce, which can be saved in the fridge, freezer or pantry (if jarred appropriately). The sauce can be used on pasta's and pizza's. If you choose not to make a sauce, you can leave them whole and use as a topping for a piece of white fish or a deconstructed bruschetta. It can also simply be used as a side dish because they are so spectacular on their own.

I will certainly post some pictures of these delectable little creatures next time I have 3 hours to spare on a weekend (read: don't expect them any time soon).