Home-Dried Tomatoes

Everyone loves a sun-dried tomato, and oven-drying them at home give you much more control than buying the jarred kind.

Cut larger tomatoes into halves or quarters and scoop out the seeds. Trickle with olive oil, season well and scatter with chopped thyme and sliced garlic. Slow roast at about 250 degrees Fahrenheit for 3-4 hours, until they are intense, condensed and slightly chewy - but still essentially tender.

Try a few of these in a BLT instead of the usual sliced fresh tomato.

They keep for a bit in the refrigerator, covered in olive oil.

(Food & Wine August 2013)