1 h 0 min

Step 1

Preheat your oven to 205°C (200°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.

Step 2

Slice your Roma tomatoes in half and place them (face up) on a baking tray lined with parchment paper.

Step 3

Generously drizzle your tomatoes with olive oil and season with coarse grey sea salt and thyme leaves.

Step 4

Roast the tomatoes for about 20-25 minutes or until they become tender and start to caramelize around the edges. The exact roasting time can vary depending on the size and ripeness of the tomatoes, so keep an eye on them to avoid burning them.

Step 5

Once the tomatoes are out of the oven, you can serve them immediately as a side dish to a meat or fish or over a piece of toasted bread. OR you can preserve them.

Step 6

To preserve your summer tomatoes, stack your roasted tomatoes in a sterilized jar. Pack them in tight. Once you are almost at the top. Fill the jar with olive oil until it is 1/4 above the last tomato. Make sure to squeeze out any air bubbles.

Step 7

You can then seal the jar and keep it in the fridge for up to 6 months OR you can seal the jar using the water bath method and keep in the pantry for up to a year.