Plum tomatoes
4 large garlic cloves (skin left on), crushed
5 sprigs fresh thyme
1/4c. olive oil, plus more for serving
1 tsp. salt
3/4 tsp. sugar
2 sprigs fresh basil

Roast the tomatoes: Heat oven to 300. Cut tomatoes in half and remove the core and most of the seeds with your hands.

Place tomato halves on a baking sheet and sprinkle with garlic, thyme, 1/4c. olive oil, salt, and sugar. Roast for about 1 1/2 hours, until tomatoes begin to brown. Remove from oven.

Once tomatoes have cooled, transfer a single layer to a casserole dish or bowl and top with a layer of fresh basil leaves. Continue layering tomatoes and basil until all are used. Cover with olive oil and serve immediately or refrigerate up to 3 days. If refrigerating, allow tomatoes to warm to room temperature before serving.

Note: I spotted this recipe in a gardening magazine. They pictured it with the tomatoes and basil layered in a pint jar. It was gorgeous. Think of what a nice gift it would make if you were going to someone's house.