Chuck's Sun-Dried Tomatoes

Name: Chuck's Sun-Dried Tomatoes
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT8H0M0.000S
Total time: P0Y0M0DT8H20M0.000S
Yield: 20 half tomatoes
Ingredients: 10 Roma tomatoes; Pot boiling salty water; 1 bowl water and ice; 2 sprigs rosemary; 2 sprigs thyme; Salt and freshly cracked black pepper; Confectioners' sugar; Olive oil

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Total: 8 hr 20 min

Prep: 20 min
Cook: 8 hr

Yield: 20 half tomatoes

Total: 8 hr 20 min

Prep: 20 min
Cook: 8 hr

Yield: 20 half tomatoes

Ingredients

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10 Roma tomatoes

Pot boiling salty water

1 bowl water and ice

2 sprigs rosemary

2 sprigs thyme

Salt and freshly cracked black pepper

Confectioners' sugar

Olive oil

Directions

Score one end of each tomato and drop them into the boiling salty water until the skin starts to peel off (about 20 seconds). Then shock them in a bath of ice water. With a small knife peel off the skin (it should come off quite easily). Slice the tomatoes lengthwise and remove the seeds with a spoon. Lay the tomatoes face down on a baking tray covered with parchment paper. Sprinkle salt and cracked pepper and remember to season every tomato. Roughly chop the rosemary and thyme and sprinkle over tomatoes. Sweeten the tomatoes with a light dusting of confectioners' sugar (sprinkling through a wire strainer will help an even dusting with no clumping!). Drizzle olive oil over top, again making sure to get some on every tomato.
Preheat the oven to 250 degrees F. Put the pan in the oven and cook for about 8 hours.