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Drying plum tomatoes in the oven dramatically intensifies their flavor and sweetness.Plus: More Vegetable Recipes and Tips

March 2002

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Yield:
MAKES 24 HALVES
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Ingredients

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Directions

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  • Preheat the oven to 200°. On a large rimmed baking sheet, toss the plum tomatoes with the olive oil, shallots, garlic and thyme and season generously with salt and pepper. Turn the tomatoes cut side up and roast them for about 3 1/2 hours, or until they are somewhat dry but still plump.

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Make Ahead

The tomatoes can be refrigerated in a single layer for 3 days.

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