Preheat an oven to 275 degrees.
Slice each tomato in 1/2 lengthwise, without coring. Then slice each piece in 1/2 again, top to bottom, so that you have 4 equal-size slices from each tomato. Push or squeeze out seed pockets.
Lightly brush a large baking sheet with olive oil. Spread tomato slices on baking sheet. Brush tops of tomatoes lightly with more oil, then sprinkle generously with salt, pepper, and thyme.
Put tomatoes in oven and bake until dehydrated but still slightly flexible, about 2 hours (check after 1 1/2 hours and make sure tomatoes are not scorching).
Copyright 2001, Tori Ritchie. All Rights Reserved.
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