MARTHA'S OVEN-DRIED TOMATOES

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Martha's Oven-Dried Tomatoes image

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

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 4h45m

Yield 2 quarts (about 30 slices)

Number Of Ingredients 4

6 large beefsteak or heirloom tomatoes (about 3 1/2 pounds), such as Pink Brandywine, Marbonne, or Beefmaster, sliced crosswise into 1/2-inch slices
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
10 thyme sprigs

Steps:

  • 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.
  • 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.

*** Explore more Martha's Oven-Dried Tomatoes Recipes »

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