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Heat the oven to 250°F.
Arrange the tomato halves, cut side up, in an All-Clad 6-quart sauté pan. Drizzle the tomatoes with the olive oil and sprinkle with salt, pepper, and thyme.
Place the pan in the oven and cook for 3-1/2 hours to partially dry the tomatoes. They will shrink in size but should still be moist. Remove from the oven and let cool in the pan.
If the tomatoes will be stored, layer them in a storage container and pour the oil remaining in the pan over the top. If the tomatoes are to be used in a dish, such as pasta, they can be cut into the desired shape and added cold to the dish. As an accompaniment to another dish, the tomatoes can be warmed in a 325°F oven before serving.