Slow-roast your tomatoes to caramelize their sugars and help lower their acidity.

 

Ingredients

• Assorted tomatoes, large ones halved, smaller ones kept whole
• A few sprigs fresh thyme or rosemary
• 1 head garlic, halved crosswise (optional)
• Extra-virgin olive oil
• Salt and freshly ground black pepper

Directions

1 Preheat the oven to 325°F.

2 Place the tomatoes cut side up on a parchment paper-lined rimmed baking sheet.

3 Tuck in the fresh herbs and the head of garlic. Drizzle with the oil and sprinkle with salt and pepper.

4 Roast for 1 1/2 hours or until the tomatoes are tender and starting to caramelize on the edges. If you’d like more browned bits, increase the heat to 400°F and roast for an extra 10 to 15 minutes.