Oven Dried Tomatoes

1. 1

   Preheat oven to 325 degrees F; position oven racks in the center of the oven.

2. 2

   Remove the seeds and pulp and discard.

3. 3

   Pour 1/4 cup oil in each of two glass baking dishes; place tomatoes, cut side down, in the baking dishes.

4. 4

   Scatter the garlic and thyme among the tomatoes; with a sharp knife, make a slit in each tomato half.

5. 5

   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.

6. 6

   Flip again and bake until the surfaces again look dry but tomatoes are still slightly plump, 2 hours longer.

7. 7

   Season with salt and pepper and let cool.

8. 8

   Discard thyme and peel garlic.

9. 9

   In 5 half-pint jars, layer tomatoes with garlic; cover, by 1-inch, with additional olive oil.

10. 10

    Slide a knife inside the jars to release any air bubbles; seal.

11. 11

    Keep refrigerated up to 2 months; 6 months in freezer.

* Per serving · 4 servings · Values may vary.

No additional tips available.