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Oven Dried Roma Tomatoes

Quantity Unit Ingredient, Specification
2 lb Roma Tomatoes
10 fl oz Olive oil
1 tsp Fresh thyme
6 cloves Garlic
1/2 tsp Salt
1/4 tsp Ground Black Pepper
1/2 tsp Sugar
1.Preheat the oven to 250 degrees F.
2.In pot of boiling water, blanch tomatoes. Drain and refresh in ice water. Drain, peel, core, cut into quarters and remove seeds.
3.Line a baking tray with parchment paper and arrange the tomato quarters on the tray, cut side down. Drizzle with olive oil. Sprinkle with thyme and garlic.
4. In a small bowl, combine salt, pepper and sugar and sprinkle evenly over the tomatoes.
5.Bake until tomatoes begin to shrivel, about 1 hour.

***** The recipes are mostly listed in oz but remember that this is cooking and it’s all about how it taste so us it more as a guide line for what to use**** These are my ideas and recipes and have been tested by me at NECI. Enjoy them.****** If you are wanting to scale the recipe up or down please see my post about recipe conversion which can be found by clicking on the link*****


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