Semi-Dried Tomatoes (In The Oven) - cooking recipe

Ingredients

16 roma tomatoes
1 teaspoon salt (optional)
1 teaspoon fresh ground black pepper
3 tablespoons fresh thyme, chopped
2 tablespoons olive oil

Preparation

Preheat the oven to 315F degrees.
Cut the tomatoes into quarters, lengthwise. Lay them skin side down on a wire rack in a baking pan.
Sprinkle with salt (if using), pepper, and thyme.
Cook in the oven for 2 1/2 hours, checking occasionaly to make sure the tomatoes don't burn.
Toss the tomatoes in the olive oil and leave to cool before packing into sterilized jars and sealing.
Store in the refrigerator for 24 hours before using.
NOTE: To sterilize a storage jar, rinse it with boiling water and then place it in a warm oven until it's completely dry (don't dry it with a towel).