Oven-Dried Tomatoes (With or Without Oil)
Ready In: 4 hrs 10 mins
Yields: 18 ounces
Ingredients
- 4 lbs ripe plum tomatoes, each cut lengthwise in half
- 2 tablespoons olive oil
- salt and pepper
- 4 sprigs fresh thyme, torn
- 5 garlic cloves, each cut in half
Directions
- Preheat oven to 300 degrees F. Line two 15 1/2" by 10 1/2" jelly roll pans with parchment paper.
- In large bowl, combine tomatoes, olive oil, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Arrange tomatoes, cut sides up, on prepared pans. Scatter garlic cloves and thyme pieces over tomatoes.
- Bake 4 hours and 30 minutes or until tomatoes have collapsed and begun to brown, rotating pans between racks halfway through baking.
- Cool tomatoes on parchment paper on wire rack. Transfer to seal-sealing Ziploc plastic bags and store in refrigerator up to one week. (For longer storage, transfer tomatoes to jar with tight-fitting lid. Pour in enough oil to cover by 1/4 inch. Cover and store in refrigerator up to 1 month.).
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