roasted-dried (breakfast) tomatoes

i’ve always been more of a day person than a night person… now, being a keen sleeper surely isn’t very social, in itself. but the desire to mingle with my fellow pupils or students, meant that in my teen and (most of my) tween years meant tried hard to stretch my bedtime to beyond midnight. one: i never really got any good at it (staying up late). two: i finally reverted to my early-bedtime-early-rising habit. because i really love mornings. i love how they are so peaceful and promising. and i love to get up on sundays, and, drunken with sleep, shuffle into the kitchen and start something. 
though i’ve got a distinctive sweet tooth, the ideal sunday breakfast would definitely be hearty. and the best hearty breakfast thing: these tomatoes. 
they’re doomed ‘breakfast tomatoes’, but still, these roasted-dried tomatoes can be used for so many things other than breakfast! you’d be surprised to find they’re a great companion to avocado in a guacamole, tossed in a salad or panzanella, turned into a sugo for pasta or as a roasted tomato soup, even. 
roasted-dried (breakfast) tomatoes
idea from the modern pantry
ingredients:
4 tomatoes, halved horizontally
1 garlic clove, cut into very thin slices
3 sprigs thyme, leaves removed
1 tsp. maldon sea salt
1 pinch freshly ground black pepper
1 tbsp. olive oil
directions: 
preheat the oven to 150 degrees. place the tomato halves, face side up, on a baking sheet lined with parchment paper. brush with olive oil, sprinkle liberally with the thyme leaves and season with sea salt and pepper. roast-dry in the oven for up to two hours or until the tomatoes are shrunk and partly, but not entirely dried. consume immediately, while warm, or let cool and store in an airtight container in the fridge for up to a few days.
ps: if you are looking for a breakfast dish that incorporates these tomatoes, go here. xo
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