I started a summer job in June and now I'm heading into my last week this Monday. It's gone by quickly and I'm having a hard time believing I'll be back in school next month. In the meanwhile, I'm really hoping to enjoy some of the pleasures of summer- glasses of rosé, days on the beach (Hawaii next week!), barbecuing, white sundresses, and slow roasted tomatoes.
Slow roasted tomatoes with herbs are pure summer- fragrant and jewel-colored, they're wonderful in everything from salads to pasta and, stored in a jar and covered with olive oil, will last for around a month.
bunch of thyme
salt & pepper
Set oven to 225F. Cut tomatoes in half and arrange cut side up on a cookie sheet lined with parchment paper. Drizzle with olive oil then sprinkle approximately 2 teaspoons of thyme and a big pinch of Maldon sea salt or some other flaky salt. Toss in a few cloves of unpeeled garlic. Bake for 2-3 hours or until tomatoes are shriveled but retain some moisture. Eat immediately or store covered in olive oil along with the (peeled) garlic cloves for up to a month.