Sun Dried Tomatoes

I make this anytime of the year that I can find good ripe tomatoes. Ideally they come from my garden but alas, I run out of those way too soon.

Collect perfectly ripe tomatoes, any blemished or under-ripened or over-ripened tomato should be used for some other recipe.

Preheat oven to 200° F.

Gently wash & dry the tomatoes, cut into pieces then scoop out the seeds, remove as much liquid as possible.

Oval Tomatoes (Plum): Cut lengthwise; Round Tomatoes: Cut into quarters.

Place the tomato pieces cut side up on a rack or cookie sheet (covered with several layers of tinfoil), do not allow the tomato pieces to touch each other.

Drizzle or brush good extra virgin olive oil (be generous) over them then lightly sprinkle with fresh thyme (including stems) and coarse sea salt and black pepper.

Optional: Season the tomatoes with garlic pepper or fresh slices of garlic. But you really should.

Place in oven and cook 2 ½ to 6 hours (amount of moisture will determine how long) or when done–texture will be leathery and the tomatoes will have shrunk at least 50%.

When the tomatoes are at room temperature, store in a clean mason jar, with fresh thyme layered between the tomatoes. Pour extra virgin olive oil over the tomatoes, pushing the tomatoes down to get rid of the air.

Keep in the refrigerator for up to 2 weeks. Bring the tomatoes to room temperature before using.