Slice about 2 lb. plum tomatoes in half lengthwise, placing face-up on a single layer on baking sheet. Brush tomatoes lightly with olive oil. In small bowl, combine:
1 tsp. (5 mL) salt
¾ tsp. (4.4 mL) sugar
½ tsp. (2.5 mL) dried leaf thyme
Dividing mixture equally, sprinkle over tomatoes. Bake 10-to-12 hr., checking near end of the baking period. I do this overnight. These tomatoes are extremely flavorful, making a great addition to pasta, salads, and sandwiches. I love them on hot toast with a smear of sharp blue cheese. This quantity of fresh plum tomatoes makes about 3 c. (750 mL), oven-dried.
For everything else you’d ever want to do with tomatoes, see Don’s Tomatoes.
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