Roast & Preserve
Low-and-slow roasting intensifies flavor and shrinks volume without scorching—ideal for preserving small- to medium-sized heirlooms.
Halve or quarter tomatoes, remove excess pulp and seeds if jucy varieties, and arrange cut-side up on rimmed baking sheets. Scatter halved garlic cloves and fresh thyme sprigs around—not in—tomatoes to avoid burning. Season lightly with salt; do not oil yet, as moisture must escape first. Roast at 200°F for 4–6 hours, checking at 3 hours: skins should shrivel but not harden, centers still glisten.
Once roasted, let cool briefly, then pack tightly into sterilized jars, layering with high-quality olive oil. Add a single fresh thyme sprig per half-pint, a pinch of flaky salt, and optional red pepper flake. Cover with ½ inch oil—this seals out air. Seal and refrigerate; oil will solidify but softens at room temp.
Store up to 3 months refrigerated. Use in salads, grain bowls, or as tartine topping. For longer storage, freeze entire jar (leave headspace) or decant oil-packed tomatoes into freezer-safe containers. Defrost overnight in fridge—oil will re-solidify, so bring to room temp before serving.
