Step 1

Preheat the oven to 250 degrees Fahrenheit. To make cleanup easier, line a large baking sheet with parchment paper. Place aside.

Step 2

Preparation of the tomatoes: Slice the tomatoes. The tomatoes must be consistent in size so that they roast properly, so depending on their size, you may want to split or quarter them. Place the tomatoes on the prepared baking sheet, and cut side up. Drizzle the olive oil over the tomatoes, then sprinkle with the garlic, thyme, salt, and crushed red pepper flake (if using).

Step 3

Slow roast the tomatoes: Preheat the oven to 350°F. Slow roast for 2 1/2 – 3 hours, or until desired dehydration. I like to set a timer every 60 minutes to check on them while they roast.

Step 4

Serve! Enjoy your slow-roasted tomatoes right away (try not to eat them all straight from the pan — it'll be tempting!). They're delicious on their own, piled into your favorite summer sandwich, thrown in a fast summer spaghetti, or presented as an antipasti cheese board. Enjoy!