Ingredients
- 2 pounds Roma tomatoes about 12 medium-sized tomatoes
- 1/2 cup extra-virgin olive oil plus additional as needed
- 1 teaspoon fresh thyme leaves minced
- 6 Cloves garlic crushed
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon sugar
Servings:
Instructions
- Preheat the over to 250 degrees F.
- In a pot of boiling water, blanch tomatoes. Drain and refresh in ice water. Drain. Peel, core, cut into quarters, and remove seeds.
- 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.
- 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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