Difficulty: 

Prep Time: 20 minutes

Cooking Time:  2 1/2 - 3 hours

Ingredients:

10 ea.          Roma Tomatoes  (as many or as few as you want)

2-3              Thyme sprigs

1/2 clove     Garlic, sliced thin

¼ tsp.         Fleur de Sel (coarse sea salt)

2 Tbsp.       EVO

Technique:

•Preheat oven to 225°F

•Bring a large pot of salted water to a boil.

•Prepare an ice bath in another bowl.

•With a small knife, cut out the stem of the tomato and make an “X” on the opposite side. (this is called “scoring”)

•Blanche the tomatoes for 30 seconds in rapidly boiling water until the skins begin to loosen, then remove them into the ice bath.

•When cold, remove the skins and cut tomatoes in half lengthwise.  Scoop out seeds with a tablespoon.

•Line a sheet-tray with aluminum foil, then evenly distribute olive oil, fleur de sel, thyme, and garlic slices.

•Lay out tomato halves, cut side down and bake for 2 ½ to 3 hours, turning over tomatoes every 40 minutes.

•Pay extra attention towards the end, and at the first sign of coloration, taste to check, and remove.

•Store in an airtight container in the refrigerator for up to 30 days.