- 1 peck (or 8 quarts) ripe plum tomatoes, halved and seeded
- 1⁄2 cup good-quality olive oil
- 1⁄4 cup julienned Genoa basil
- 2 tablespoons minced fresh Italian parsley
- 1 tablespoons turbinado sugar
- 1 tablespoon fresh thyme leaves
- 2 cloves fresh garlic, minced (heirloom varieties Music or Spanish Roja would be great for this recipe)
- Sea salt (my favorite is Sea of Cortez)
- Freshly ground black pepper
Preheat oven to 250°. Line a large metal baking sheet with parchment paper.
Arrange the halved tomatoes in a single layer on the parchment paper-lined baking sheet.
Drizzle with the olive oil, then sprinkle evenly with the basil, parsley, sugar, thyme, garlic and salt and pepper to taste.
Bake until juicy and slightly wrinkled, about 3 hours. Remove from oven and let cool to room temperature.
Note: These tomatoes can be packed into Mason jars in layers and covered with olive oil, then placed in the freezer. I like to lay them in a single layer in large Ziploc bags and freeze.