Martha's Oven-Dried Tomatoes

Name: Martha's Oven-Dried Tomatoes
Prep time: 10 min
Total time: 285 min
Ingredients: 6 large beefsteak or heirloom tomatoes (about 3 ½ pounds), such as Pink Brandywine, Marbonne, or Beefmaster, sliced crosswise into ½-inch slices; 0.25 cup extra-virgin olive oil; Kosher salt and freshly ground pepper; 10 thyme sprigs

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By

Martha Stewart

Updated on May 16, 2017

Ingredients

6 large beefsteak or heirloom tomatoes (about 3 ½ pounds), such as Pink Brandywine, Marbonne, or Beefmaster, sliced crosswise into ½-inch slices
¼ cup extra-virgin olive oil
Kosher salt and freshly ground pepper
10 thyme sprigs

Directions

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.

Originally appeared: Martha Stewart Living, September 2016