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Oven-Dried Tomatoes
Category: Appetizers
Serves: 1-1/2 c.
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Ingredients:
12 medium roma tomatoes (2 lbs.) 3/4 c. extra virgin olive oil plus more as needed 1 t. minced thyme leaves 6 garlic cloves crushed and peeled 1/2 t. kosher salt 1/4 t. freshly ground black pepper 1/2 t. sugar
Directions:
Preheat oven to 250°F. Bring a pot of water to a boil. Fill a large mixing bowl with ice and water. With a small sharp knife, score a shallow X in the flower end of each tomato. Add the tomatoes to the boiling water and blanch them for 30 seconds. Drain and plunge the tomatoes into the ice water. Drain, and starting at the X, peel the tomatoes with your fingers or a knife. Cut out the cores. Cut the tomatoes length-wise into quarters and remove their seeds with your fingers. Line a baking sheet with parchment paper and arrange the tomatoes on the parchment cut-side down. Drizzle the tomatoes with 1/4 c. of olive oil and sprinkle with thyme and garlic. In a small bowl, mix together the salt, pepper and sugar and sprinkle evenly over the tomatoes. Bake until the tomatoes begin to shrivel and have darkened to a deep red color, about 1 hour. Remove from oven and when they are cool, store in a non-reactive container, covering them with the remaining 1/2 c. olive oil to cover them completely.