Oven Dried Tomatoes

For added authenticity, consider trying tomatoes on your own (provided you have the manpower). It’s easier than you might think. Here’s a quick recipe:

Oven-Dried Tomatoes

2 pounds Roma tomatoes
1/2 cup extra-virgin olive oil, plus additional as needed
1 teaspoon minced fresh thyme leaves
5 garlic cloves, crushed
1/2 teaspoon kosher salt
1/4 teaspoon cracked black pepper
1/2 teaspoon granulated sugar

In a pot of boiling water, blanch tomatoes. Drain, then peel, core, quarter and remove seeds. Line a hotel pan with parchment paper; arrange the tomato quarters on the tray, cut side down. Drizzle generously with olive oil. Sprinkle with fresh thyme and garlic. In a small bowl, combine salt, pepper and sugar; sprinkle over the tomatoes. Bake in a 250 F oven until the tomatoes shrivel, about an hour. Once the tomatoes have cooled, transfer to a container. Drizzle more olive oil over; cover the container and refrigerate.