Homemade slow roast tomatoes

I have been busy making these today. They taste amazing and they are so cheap to make.

Slow roast tomatoes recipe

Ingredients

12 medium to large vine tomatoes
3 cloves of garlic
2 tbsp of sea salt crystals
3 sprigs of thyme
50-100 ml of olive oil

Method

1. Start by slicing your tomatoes straight down the centre, then cut each half into
wedges, making sure they are all the same size. Repeat with all the tomatoes and
place on a tray with the skin down and the middle of the tomatoes facing up.
2. Drizzle your olive oil all over, sprinkle the salt over, roughly chop the garlic and sprinkle
over, then pull the leaves off the thyme and spread over the tomatoes.
3. Place the tray in an oven on the lowest heat possible gas mark 1 (100C). Allow to dry
out slowly - they should take about 5-6 hours. Keep checking every hour, you don't
want them to completely dry out so they're crispy, they need to be slightly flexible.
4. Once dried out. You can put them in a jar and cover them in olive oil, put the lid on
and you can keep in the fridge for up to a month.

 I also had a go at Rolo pretzels they are delicious!