Because the oil picks up the flavors of the garlic and thyme, a milder, less expensive oil works best.

Ann Taylor Pittman
This Story Originally Appeared On cookinglight.com

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Read the full recipe after the video.

Recipe Summary test

active:
10 mins
total:
2 hrs
Yield:
Serves 15 (serving size: about 1/3 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 275°F. Spread tomatoes onto a large rimmed baking sheet. Add oil, salt, pepper, and garlic; toss gently to coat. Tuck thyme sprigs into mixture. Bake at 275°F until tomatoes are wilted but not all have burst, 1 1/2 to 2 hours.

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  • Cool tomato mixture to room temperature; discard thyme. Store tomatoes with oil and accumulated pan juices in an airtight container in refrigerator up to 2 weeks, or freeze up to 2 months.

Nutrition Facts

116 calories; fat 11g; saturated fat 1.5g; mono fat 7.9g; poly fat 1.2g; protein 1g; carbohydrates 4g; fiber 1g; sodium 197mg; calcium 16mg; sugars 2g.
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