Food & Cooking Recipes Appetizers Preserved Tomatoes with Lemon Thyme 4.5 (6) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Yield: 1 quart Gently baked plum tomatoes, sprinkled with lemon thyme and marinated in olive oil (we like the peppery taste of Ravida or Colonna oilve oil), are juicy beauties to accompany torn pieces of a flour-dusted Italian loaf. Ingredients 2 pounds small plum tomatoes 4 cloves garlic, minced 1 ½ teaspoons crushed red pepper flakes ¼ cup fresh lemon thyme leaves 1 tablespoon sea salt flakes Extra-virgin olive oil, for filling jar Directions Preheat oven to 275 degrees. Prepare an ice-water bath; set aside. Bring a large pot of water to a boil. Add tomatoes, and cook 2 minutes. Using a slotted spoon, transfer tomatoes to the ice-water bath to stop the cooking; let cool completely in ice-water bath. Transfer to a plate lined with paper towels, and let drain. Slit tomatoes lengthwise, leaving halves attached along 1 edge. Open each tomato like a book, and arrange on a parchment-lined baking sheet. Roast until edges have shriveled slightly, about 40 minutes. Let cool completely. Meanwhile, stir together garlic, red pepper flakes, lemon thyme, and salt in a small bowl. Sprinkle one side of each tomato with about 1 teaspoon of the seasoning mixture; fold over other side. Layer tomatoes in a sterilized, dry 1-quart jar. Pour in enough oil to cover tomatoes. Place a round of waxed paper on surface to keep them submerged. Refrigerate at least 24 hours; let stand at room temperature 1 hour before serving. Cook's Notes Tomatoes can be stored on the top shelf of the refrigerator for up to 2 weeks. Rate it Print