- 10 fresh tomatoes.
- 1 tbsp salt.
- 1 tsp of pepper.
- ½ cup olive oil.
- 1 clove peeled garlic, crushed.
- 1 tsp fresh thyme.
Directions:
1- Preheat the oven to 170F.
2- Bring 1 quart water to a boil. When it bubbles, boil the tomatoes for 1 minute.
3- Remove them with a skimmer and put them in a colander to drain.
4- Peel and quarter the tomatoes. Scoop out their seeds with a spoon. Lay all the tomato quarters side by side in a sheet pan or baking dish.
5- Season with salt and pepper, but careful because long cooking will concentrate the salt and pepper.
6- Pout the olive oil over each tomato and top with the garlic and thyme.
7- Bake for 1 ½ hours. Flip the tomatoes and bake 1 ½ hours more. Also, it can roasting for 25 to 30 minutes at 350F.
8- The tomatoes will keep for a few days. To keep them for a few weeks put them in a jar, cover them with olive oil and seal.
9- Dried tomatoes can be frozen and stored for up to 3 months.