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I love using this technique on tomatoes, you can vary the seasonings but it is all the same idea - to intensify flavor by roasting. Removing the moisture leads to a stronger, more concentrated flavor.

1. Prep:• Wash and cut the tomatoes in half across the horizon (from side to side, not top to bottom)• Pick and chop the thyme leaves• Line a sheet tray with aluminum foil• Preheat oven to 300ºF.2. Place cut tomatoes flesh side up on the prepared aluminum foil lined sheet tray. Drizzle the olive oil over the top of each tomato half.3. Season the flesh of the tomato with the salt, black pepper and thyme leaves.4. Place in the center of the oven for 1½ - 2 hours or until the tomatoes have shrunk in size by 50 percent and are starting to wrinkle and intensify in color.5. When cooled completely, place in an airtight container and store in the refrigerator.These will keep for up to one week and can be added to any dish you can think of! They are great in egg scrambles, vinaigrettes, sauces, pastas, as a vegetable garnish, on a sandwich… the possibilities are endless.