3-4 pounds Florida tomatoes, sliced ¼-inch thick
3-4 sprigs fresh thyme, leaves removed
1 cup olive oil
Sea salt, to taste
Preheat oven to 225 degrees. Arrange tomato slices on a sheet pan (cooling wire rack is optional) and sprinkle with salt and fresh thyme. Roast in oven for 2 ½ to 4 hours, depending on size and number of tomatoes. You will know the tomatoes are completely dry when there is little to no moisture left. Consume right away or place into airtight container with olive oil for up to 1 week in the refrigerator.
Fresh tip: use in pasta dishes, sauces, salads or sandwiches!
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