Sauce isn’t the only way to extend the joy of market tomatoes beyond their peak season!
Method
Cut up tomatoes and place in baking pan lined with parchment paper.
Drizzle with olive oil and 1-2 T balsamic vinegar, season with salt and pepper and finish with thyme branches on top.
Roast in oven ( 275-300) for about 45 minutes.
Remove thyme branches, crumbling thyme on to top of tomatoes.
Cool and seal in freezer bags. Fabulous for soups and sauces!
