Oven-Dried Tomatoes

I found this in The Essential Appetizers Cookbook, which has some amazing and impressive appetizers in it.  There aren't really any spread recipes that I haven't already done, but these tomatoes can go well on crackers.  They are even better accents for salads.  I can see myself just going at them with a fork, too.  Think sun-dried tomato, but you made it yourself, and they aren't rubbery like some of the sun-dried ones can get.

4 Roma tomatoes
1 tsp dried thyme
pepper & kosher salt
2 Tb olive oil

1.  Preheat oven to 300º.  If you have a convection oven, go for 250º with the fan on.  Line a baking sheet with foil for easy cleanup, then set an oven-safe rack on it.  Quarter the tomatoes and place skin-side down on the rack.

2.  Sprinkle tomatoes lightly with pepper, salt, and thyme.  Bake for 1-1/2 hours, turning tray every half hour so they don't burn.

3.  In a bowl, toss with olive oil.  Place in a non-metallic storage container and refrigerate for 24 hours.  Allow tomatoes to come up to room temperature before serving.

Difficulty rating  π