Oven Dried Tomatoes

My garden is going along well now that I am back from holiday and watering it regularly. I've got several varieties of cherry tomatoes growing up along a wall and Roma and Beefsteak in my gardens. The Roma are ripening well, the beefsteak will be a bit longer.

Today I picked about 20 small Romas and decided to give oven drying a try. I used the following recipe and pretty much stuck to it apart from substituting dried thyme with fresh.

The recipe says they only last for about week in the fridge...I don't think they will get the chance they are so yummy.
I'll be adding them to salads and any recipes I can find for the next little while.

Oven Dried Tomatoes

20 firm but ripe plum tomatoes 

1/2 cup extra-virgin olive oil

2 tablespoons balsamic vinegar

2 tablespoons dried thyme

pinch of kosher salt and freshly ground black pepper

Directions

Trim the stem ends of the tomatoes, quarter them lenghthwise and remove and discard the seeds. (I left the seeds in)

Place the tomatoes in a large bowl and add the olive oil, vingar and dried thyme.  Toss well to coat.  Season the tomatoes with salt and pepper.

Arrange the tomatoes in a single layer on a nonstick baking sheet and bake for 3 hours or until all the liquids have evaporated and the tomatoes are shriveled and dark on the edges but still rosey.

To store, place the dried tomatoes in glass jars, seal tightly and store refrigerated for up to 1 week.