Unlike sun-dried tomatoes, these have a much sweeter and natural tomato flavor. Use them with pasta, fish, meats, or poultry. For the best and tastiest results these should be prepared when tomatoes are in their prime.
- About 12 medium Roma tomatoes (2 pounds)
- ¾ cup extra-virgin olive oil, plus more if needed
- 1 teaspoon fresh thyme leaves, minced
- 6 cloves garlic, crushed
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ½ teaspoon sugar
Preheat the oven to 250 degrees.
Prepare an ice bath. In pot of boiling water, blanch the tomatoes until the skins begin to split. Drain and refresh in ice water. Drain again, peel, and core the tomatoes. Cut the tomatoes into quarters and remove the seeds.
Line a baking tray with parchment paper and arrange the tomato quarters on the tray, cut side down. Drizzle with ¼ cup of olive oil. Sprinkle with thyme and garlic. In a small bowl, combine the salt, pepper, and sugar and sprinkle evenly over the tomatoes.
Bake until tomatoes begin to shrivel, about 1 hour. When the tomatoes are cool enough to handle, transfer to a container. Pour the remaining ½ cup of olive oil over and cover the container. Refrigerate and use as needed.