12-Hour Tomatoes

1. 1

   Preheat the oven to 200F.

2. 2

   Line a large rimmed baking sheet with aluminum foil or parchment paper.

3. 3

   Place a small, dry skillet over medium heat.

4. 4

   Add the seeds and toast, shaking the pan occasionally, until they are fragrant but not browned, 2 to 4 minutes.

5. 5

   Immediately transfer them to a heatproof bowl to stop the cooking; let cool completely, and then grind.

6. 6

   Place the tomatoes, cut side up, on the prepared baking sheet.

7. 7

   Season the cut side with salt and pepper to taste, then drizzle with oil.

8. 8

   Sprinkle evenly with the ground cumin.

9. 9

   Bake for 10 to 14 hours (the time will vary, depending on the size and variety of tomato), until the tomatoes have collapsed and shriveled to 1/4 to 1/2 inch thick; they should still be moist inside but can be slightly crisp and browned at the edges.

10. 10

    Cool completely.

11. 11

    To store, pack the tomatoes in an airtight container, cover them with olive oil, and refrigerate for up to 2 weeks.

12. 12

    For longer storage, use a thermometer to make sure your refrigerator is under 38F, then pack them tightly into sterilized jars, cover them with olive oil, and refrigerate for up to 3 months.

13. 13

    Or pack them into freezer-safe plastic bags, remove as much air as possible from the bags, and freeze for up to 6 months.

14. 14

    Defrost an entire bag at a time; once defrosted, cover tomatoes with olive oil and store in the fridge.

* Per serving · 4 servings · Values may vary.