Oven-Dried Tomatoes

Name: Oven-Dried Tomatoes
Prep time: 4 h 30 min
Cook time: 4 h 30 min
Total time: 4 h 30 min
Yield: 2
Cuisine: Global
Ingredients: 2 heads garlic, cloves separated but not peeled; 118 milliliters extra-virgin olive oil, plus more for packing; 4 kilograms firm but ripe plum tomatoes, cored and halved lengthwise; 2 servings Salt and freshly ground pepper; 12 larges thyme sprigs

Oven-Dried Tomatoes might be just the main course you are searching for. One portion of this dish contains around 18g of protein, 58g of fat, and a total of 852 calories. This recipe serves 2. This recipe covers 52% of your daily requirements of vitamins and minerals. If you have garlic, olive oil, but plum tomatoes, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free, primal, and whole 30 diet.

Instructions

Preheat the oven to 325 and position 2 racks just above and just below the middle of the oven. Working over a medium bowl, pry the seeds and pulp out of the tomatoes and discard.

Ingredients you will need

Tomato

Seeds

Equipment you will use

Bowl

Oven

Pour 1/4 cup of the olive oil onto each of 2 very sturdy, rimmed, light-colored baking sheets. Arrange the tomatoes cut side down on the baking sheets and scatter the garlic and thyme all around. Make a tiny slit on each tomato.

Ingredients you will need

Olive Oil

Tomato

Garlic

Thyme

Equipment you will use

Baking Sheet

Bake the tomatoes for about 45 minutes, until the skins begin to wrinkle. Shift the pans from top to bottom halfway through. Carefully pinch off the skins. Flip each tomato and bake until the surface looks dry, about 1 hour. Flip the tomatoes again and continue baking until the surfaces look dry but the tomatoes are still slightly plump, about 2 hours longer. Season the tomatoes with salt and pepper and let cool completely.

Ingredients you will need

Salt And Pepper

Tomato

Equipment you will use

Oven

Discard the thyme sprigs and peel the garlic cloves.

Ingredients you will need

Whole Garlic Cloves

Fresh Thyme

Layer the tomatoes with the garlic in five 1/2-pint jars.

Ingredients you will need

Tomato

Garlic

Add enough olive oil to cover the tomatoes by at least 1 inch. Slide the blade of a knife along the side of each jar to release any air bubbles. Seal the jars and refrigerate for up to 2 months or freeze for up to 6 months.

Ingredients you will need

Olive Oil

Tomato

Equipment you will use

Knife