I'm liking this slow roasting technique a lot. The flavor that comes out from the vegetables is very much like what you'd get at a restaurant so I can see why these foods can command such a menu price.
A 13" x 9" roasting pan doesn't seem like it'd be enough for the tomatoes that are about to be roasted. Most of the romas I halved and put in cut-side-up in the pan. A few of the romas were sliced lengthwise then eighthed, and the rest were cut into slices.
To this, I poured a bit of olive oil on top of the tomatoes then added fresh thyme leaves and garlic cloves.
Preheat oven to 225 degrees F. Bake for 3 hours.
These are intended for sandwiches, for a salad, or eaten as is.
