.A great way to extract extra tomato-iness while keeping more moisture than purchased sun dried tomatoes. Use in salads, pastas, or other Mediterranean style dishes.
Makes about 1 cup/75 g/2.5 oz.
INGREDIENTS
- cherry tomatoes: 4-500g/1 lb
- olive oil: 2 Tb
- salt: 1 tsp
- fresh thyme: leaves from 1-2 sprigs
STEPS
- Heat oven to 135 C/250 F. Line a baking sheet with parchment paper.
- Prep tomatoes: Halve the tomatoes and with a thumb, press out seeds and juice in each half. Add to a bowl with the olive oil, salt, and thyme. Arrange in single layer on baking sheet.
- Roast: For about 1.5 hours. Remove from oven and allow to cool to room temperature. Store airtight in the fridge for a week, but like fresh tomatoes, serve at room temperature or warmer for maximum flavor.