Blanch the tomatoes in boiling water for about 15 seconds.
Shock the tomatoes in iced water to stop them cooking.
Bake the tomatoes on a baking tray covered with parchment paper for about an hour.
Makes 1-1/4 cups
Unlike sun-dried tomatoes, these have a much sweeter and natural tomato flavor. Use them with pasta, fish, meats or poultry. For the best and tastiest results these should be prepared when tomatoes are in their prime. The recipe can be doubled or tripled if you desire. The tomatoes will keep 2 to 3 days, refrigerated, in a covered container.
About 12 medium Roma tomatoes (2 pounds)
3/4 cup extra virgin olive oil, plus additional as needed
1 teaspoon minced fresh thyme leaves
6 garlic cloves, crushed
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon sugar
Preheat the oven to 250° F.
In pot of boiling water, blanch tomatoes. Drain and refresh in ice water. Drain, peel, core, cut into quarters and remove seeds.
Line a baking tray with parchment paper and arrange the tomato quarters on the tray, cut side down. Drizzle with 1/4 cup of olive oil. Sprinkle with thyme and garlic. In a small bowl, combine salt, pepper and sugar and sprinkle evenly over the tomatoes.
Bake until tomatoes begin to shrivel, about 1 hour. When the tomatoes are cool enough to handle, transfer to a container. Pour remaining 1/2 cup of olive oil over and cover the container. Refrigerate and use as needed.