I bought way too many tomatoes on the weekend and saw a recipe for slow roasted tomatoes. Anything slow roasted is always nice, sweet, tender. Halved the tomatoes and placed onto a baking tray with some olive oil, salt and thyme and left in the oven on low for several hours. The wait was worth it – the tomatoes shrunk in size as all the water is being drawn out of it but the flavor was intensely sweet yummy roasted tomatoes – ah bliss – I plonked them on some toasted light rye, slithers of goats cheese, chopped parsley, black pepper and olive oil. A great snack but not for those in a hurry!