_Editor's note: This recipe is from chef Wolfgang Puck.
This recipe originally accompanied Black and Green Olive Tapenade._
For the best and tastiest result, these should be prepared when the tomatoes are in their prime. The recipe can be doubled or tripled if desired.
Ingredients
Preparation
Step 1
1. Preheat the oven to 250°F.
Step 2
2. In a pot of boiling water, blanch tomatoes. Drain and refresh in ice water. Drain. Peel, core, cut into quarters, and remove seeds.
Step 3
3. Line a baking tray with parchment paper and arrange the tomato quarters on the tray, cut side down. Drizzle generously with olive oil. Sprinkle with thyme and garlic. In a small bowl, combine salt, pepper, and sugar, and sprinkle evenly over the tomatoes.
Step 4
4. Bake until the tomatoes begin to shrivel, about 1 hour. When the tomatoes are cool enough to handle, transfer to a container. Pour olive oil over and cover the container. Refrigerate and use as needed.
To prepare ahead:
Step 5
The tomatoes will keep 2 to 3 days, refrigerated, in a covered container.
