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1.
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Preheat oven to 200*F. Place a metal rack on a baking sheet.
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2.
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Cut each tomato in thirds lengthwise.
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Each slice should be about 1/3-inch thick.
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3.
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Sprinkle salt on the cut sides of the tomatoes--not more than you'd want to eat though!
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4.
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Line a cutting board with a dish towel or paper towels and place the tomatoes on top.
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5.
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Top with another dish towel and another cutting board.
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Weight with a heavy cookbook or two.
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Leave for 20 minutes.
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This helps get some of the tomato's juices out early, before they go in the oven.
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6.
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Remove the tomatoes from the cutting board sandwich, dusting off any salt that hasn't dissolved, and place them on the rack, with at least 1 inch in between.
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Sprinkle with the fresh thyme.
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7.
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Bake for about 5 hours, until the tomatoes are dry to the touch and have wrinkled around the edges.
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You can really decide how dry you want them--as dry as raisins?
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or do you want to leave a little plumpness?
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Watch them (and try them) as they cook, and decide for yourself.
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When done, remove from the oven and let cool to room temperature.
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8.
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If you're going to be storing your tomatoes in olive oil, place the olive oil and garlic in a small jar while the tomatoes are cooking, and let the garlic steep to flavor the oil.
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9.
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When the tomatoes are cool, add them to the oil.
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If not using oil, store them in an airtight container in the fridge.
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My Note: Tomatoes - any quantity, ripe, but not over ripe, still firm.
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The yield varies considerably depending upon the moisture content of the tomatoes, which depends upon the type of tomato and the weather.
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Paste tomatoes (Roma) work best and typically yield 2 cups of dried tomatoes for each 5 lbs of fresh.
