Umami Tomatoes

Perfect topping or condiment to posh up your pasta, sandwiches, salads, stews and what not.

Ingredients (enough to store in a pint size container)

4-5 medium sized vine tomatoes, each cut into 8 wedges

2 tbsp olive oil (or any type of oil)

3 tbsp balsamic vinegar

1 tsp fine sea salt

1/2 tsp crushed pepper (black/red/white)

1/2 tsp granulated sugar

9–10 sprigs of thyme, pick leaves and chop up roughly (if using dried thyme then 1–2 tbsp)

Directions

1. Pre-heat oven to 340F. Combine all ingredients in a large bowl. Mix well

2. Arrange the wedges on a parchment lined baking sheet (reserve the excess juices/liquid) and bake for 60 mins or until they look dark, slightly shriveled yet a bit juicy

3. Let it cool completely. Transfer into an air-tight container/jar then add the reserved juices and store up to 2 weeks in the fridge. Use it to jazz up sandwiches, pasta or eggs!