Photo: Mackenzie Smith
Short Stack Editions is a series of ingredient-driven, small-format cookbooks. The following recipe comes from Short Stack Volume Two: Tomatoes. Go here for more information about this recipe project.
Makes 20 tomatoes
20 Roma tomatoes
5 garlic cloves, thinly sliced
6 to 8 thyme sprigs
Fine sea salt and freshly ground black pepper
Extra-virgin olive oil
Preheat the oven to 275° and line a rimmed baking sheet with parchment paper. Bring a large pot of water to a boil. Using a paring knife, cut a shallow X on the bottom of each tomato. Add the tomatoes to the pot and blanch for about 20 seconds, then transfer to an ice-water bath. When the tomatoes have cooled, peel, core them and squeeze out the seeds, then cut the tomatoes in half crosswise.
Place the tomatoes in a large mixing bowl along with the garlic and thyme. Season to taste with salt and pepper and drizzle enough olive oil over the tomatoes to generously coat them. Place the tomatoes in a single layer on the prepared baking sheet and bake for 2 to 2 ½ hours, until they’re lightly caramelized and a bit dry to the touch. Let the tomatoes cool completely, then transfer them to Mason jars or airtight containers and cover completely with olive oil.
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