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Slow-Roasted Summer Tomatoes

Susie Middleton
  • minutes
  • Serves 24

INGREDIENTS

12

4-1/2 to 5 lb. medium-large ripe beefsteak tomatoes, medium large ripe

3 cloves

Garlic

2 tbsp

Thyme, fresh leaves

1

Scant tbsp Balsamic vinegar

1

Granulated sugar

1

Kosher salt

19 tbsp

Olive oil, extra-virgin