Oven Dried Tomatoes
Ready In: 4 hrs 15 mins
Serves: 20
Yields: 5 half-pints
Ingredients
- 8 lbs plum tomatoes, cored and halved lengthwise (firm and ripe)
- 1⁄2 cup extra virgin olive oil
- 2 heads garlic, separated but not peeled
- 12 fresh thyme sprigs
- kosher salt
- fresh ground black pepper
- extra virgin olive oil, for packing
Directions
- Preheat oven to 325 degrees F; position oven racks in the center of the oven.
- Remove the seeds and pulp and discard.
- Pour 1/4 cup oil in each of two glass baking dishes; place tomatoes, cut side down, in the baking dishes.
- Scatter the garlic and thyme among the tomatoes; with a sharp knife, make a slit in each tomato half.
- Bake the tomatoes until the skins start to wrinkle, about 45 minutes; pinch off the skins, flip the tomatoes, and bake again until the surfaces look dry, about 1 hour.
- Flip again and bake until the surfaces again look dry but tomatoes are still slightly plump, 2 hours longer.
- Season with salt and pepper and let cool.
- Discard thyme and peel garlic.
- In 5 half-pint jars, layer tomatoes with garlic; cover, by 1-inch, with additional olive oil.
- Slide a knife inside the jars to release any air bubbles; seal.
- Keep refrigerated up to 2 months; 6 months in freezer.
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