Oven Dried Tomatoes

Makes about a cup of dried tomatoes

NOTE: You can use any type of tomato here, even cherry tomatoes, but globe tomatoes will render the most liquid. If using less than perfectly ripe tomatoes, sprinkle then with a little granulated sugar in step 1. This recipe produces thoroughly dried but soft tomatoes with deliciously dark edges and some chew; pull them earlier or later if you like. Dried oregano or thyme make good substitutes for the herbs de Provence; you can use fresh herbs here, but dried are fine. A turkey baster is a great tool for removing the tomato liquid from the hot pans.

Ingredients

• • 4 pounds ripe globe or plum tomatoes

  • 1½ cups extra-virgin olive oil

  • 4 medium garlic cloves, roughly chopped

  • 1 tablespoon dried herbs de Provence

  • Kosher salt and ground black pepper

Method

• 1. Adjust oven rack to upper- and lower-middle positions and heat oven to 425 degrees.

  2. Line 2 rimmed baking sheets with parchment paper.

  3. Remove and discard tomato cores. Slice tomatoes in half through core and place, cut-side up, on prepared baking sheets.

  4. Drizzle ½ cup of oil evenly over tomatoes, and season with garlic, herbs de Provence, salt, and pepper.

  5. Flip tomatoes cut-side down, transfer to oven, and bake until skins have loosened, about 30 minutes.

  6. Remove tomatoes from oven and reduce oven temperature to 300 degrees.

  7. Pour off any liquid in bottom of pan into medium bowl.

  8. Using tongs, carefully remove and discard tomato skins.

  9. Return tomatoes to oven for 30 minutes.

  10. Remove tomatoes from oven and pour off any liquid into bowl.

  11. Using tongs, carefully flip each tomato half and return to oven until tomatoes are visibly shrunken, dry, and slightly dark around edges, 2 to 2½ hours, pouring off liquid as necessary every 30 minutes.

  12. Transfer baking sheets to wire rack, and allow tomatoes to cool to room temperature.

  13. Transfer tomatoes to clean bowl and cover completely with remaining olive oil.

  14. Cover bowl with plastic wrap and refrigerate for up to 4 weeks. (If freezing tomatoes, do not cover with oil; transfer to zipper-lock freezer bags and freeze for up to 3 months.) Reserve tomato liquid for another use.