Slow-roasted Tomato Slices
This is adapted from a Martha Stewart recipe and is an easy and delicious way to whip up a savory summer celebration. I bring this to picnics all the time and it quickly disappears.
• Fresh tomatoes
• Peg's Salt
• Thyme - fresh or dried
• Extra virgin olive oil
• Crusty bread, like French bread or ciabatta
• Garnishes such as fresh basil leaves, balsamic vinegar, or grated Parmesan cheese
Preheat oven to 250 degrees. Cut tomatoes into 1" thick slices and place on a cookie sheet lined with parchment paper or a silicon baking mat. Sprinkle each slice lightly with Peg's Salt, pepper, sugar, and thyme. Roast for 2-3 hours, until tomatoes are a bit carmelized but not dry. Serve on slices of crusty bread, drizzled with balsamic vinegar and sprinkled with basil and/or grated cheese. Deeee-licious!