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These flavorful tomatoes are great to have in your back pocket on a busy weeknight. They take any pizza or pasta to new heights.

Martha Stewart Living, September 2016

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Credit: Marcus Nilsson

Recipe Summary test

prep:
10 mins
total:
4 hrs 45 mins
Yield:
2 quarts (about 30 slices)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 250 degrees with racks in upper and lower thirds. Fit 2 parchment-lined rimmed baking sheets with wire racks. Divide tomato slices evenly between racks. Drizzle both sides with oil. Season with salt and pepper; scatter thyme over top.

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  • Bake, rotating sheets halfway through, until tomatoes are dry (but not crisp) and wrinkled, about 3 1/2 hours. Let cool completely.

  • Transfer tomatoes to a parchment-lined rimmed baking sheet; freeze until firm. Stack in airtight containers and freeze up to 1 year.

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