1 pint cherry tomatoes (the smaller the better)
1 tablespoon canola oil
2 teaspoons best quality coarse salt
1 tablespoon fresh thyme leaves
1. Preheat oven to 225°F.
2. Using a serrated knife, slice tomatoes in
half through the stem end. Toss tomatoes in a bowl with oil and salt.
3. On a tin foil-covered cookie sheet, place
tomato halves cut side up in a single layer. Place in oven for 2 or 2½
hours or until they are slightly dried, but still a bit juicy.
4. Add these tomato candies to corn salads,
vegetable succotash, salads, or use as a garnish for soups or sandwiches.
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