Semi-Dried Tomatoes (In the Oven)
Ready In: 1 hr 40 mins
Yields: 1 quart
Ingredients
- 16 roma tomatoes
- 1 teaspoon salt (optional)
- 1 teaspoon fresh ground black pepper
- 3 tablespoons fresh thyme, chopped
- 2 tablespoons olive oil
Directions
- Preheat the oven to 315F degrees.
- Cut the tomatoes into quarters, lengthwise. Lay them skin side down on a wire rack in a baking pan.
- Sprinkle with salt (if using), pepper, and thyme.
- Cook in the oven for 2 1/2 hours, checking occasionaly to make sure the tomatoes don't burn.
- Toss the tomatoes in the olive oil and leave to cool before packing into sterilized jars and sealing.
- Store in the refrigerator for 24 hours before using.
- NOTE: To sterilize a storage jar, rinse it with boiling water and then place it in a warm oven until it's completely dry (don't dry it with a towel).
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