Slow-Roasted Summer Tomatoes

Ingredients

• 3 to 4 cloves garlic, very thinly sliced
• Scant 1 Tbs. balsamic vinegar
• Granulated sugar
• 4-½ to 5 lb. medium-large ripe beefsteak tomatoes (about 12), stemmed but not cored
• Kosher salt
• 2 Tbs. fresh thyme leaves
• 3 Tbs. plus 1 cup extra-virgin olive oil

Heat the oven to 350°F. Line a 12x17-inch rimmed baking sheet or two 9x12-inch rimmed baking sheets with foil. If you have parchment, put a sheet on top of the foil. Coat the pan or pans with 3 Tbs. of the olive oil.

View full recipe at Fine Cooking