Oven-Dried Tomatoes

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   1. Preheat the oven to 250u00b0F.

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   2. In a pot of boiling water, blanch tomatoes. Drain and refresh in ice water. Drain. Peel, core, cut into quarters, and remove seeds.

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   3. Line a baking tray with parchment paper and arrange the tomato quarters on the tray, cut side down. Drizzle generously with olive oil. Sprinkle with thyme and garlic. In a small bowl, combine salt, pepper, and sugar, and sprinkle evenly over the tomatoes.

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   4. Bake until the tomatoes begin to shrivel, about 1 hour. When the tomatoes are cool enough to handle, transfer to a container. Pour olive oil over and cover the container. Refrigerate and use as needed.

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   The tomatoes will keep 2 to 3 days, refrigerated, in a covered container.

* Per serving · 4 servings · Values may vary.

No additional tips available.