1 lb tomatoes
2 cloves garlic
1 tsp sugar
4 Tbs olive oil (scant)
1/4 tsp salt
1 several grinds black pepper
4-5 stems thyme
0. Preheat oven to 260F.
1. Mix olive oil, sugar, salt, garlic and pepper in a bowl. Take the leaves of half the thyme, chop and add to oil, reserve the other sprigs.
2. If using cherry tomatoes, cut in half and remove seeds. If using small/medium tomatoes, cut into quarters, remove seeds and stem/core. Add tomatoes to the bowl.
3. In a 8x8 or 9x9 pyrex dish, place to tomatoes cut side down and add the remaining thyme spigs in between tomatoes. Pour the remaining oil mixture over the tomatoes and put the dish in the oven. Bake for 1 hour.
4. Use immediately or put into a clean jar and refrigerate for a week, put in the freezer indefinitely.
Fantastic on pasta, in a quiche, on a veggie tart.