Overnight Roasted Tomatoes

This is one of those fabulous time-savers that actually has a wonderful end product.  Adapted from the lovely Nigella Lawson, who calls them "moonblush."   I have changed the method slightly and omitted the sugar she uses - I find it unnecessary, even in the winter.  And speaking of winter, this is a great way to change those flavorless grape tomatoes that are the only decent option into something wonderful.  

 

Overnight Roasted Tomatoes

• Approx. 24 small tomatoes, any variety
• 2t sea salt
• 1t dried thyme
• 2T olive oil

1) Preheat the oven to 450 degrees.

2) Cut the tomatoes in half and sit them cut side up in an ovenproof dish.  Sprinkle with salt, thyme, and olive oil and mix with hands to coat evenly.

3) Put them in the oven and roast for approximately 15 minutes.  Then turn the oven off and leave the tomatoes in the oven overnight or for a day without opening the door. 

4) Serve, or place in jar with olive oil - they will keep in the fridge for a week or two.  I love them over scrambled eggs with gruyere cheese and some fresh basil.