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“Use as you would sun-dried tomatoes.”
4hrs 15mins
5 half-pints

Ingredients Nutrition


  1. Preheat oven to 325 degrees F; position oven racks in the center of the oven.
  2. Remove the seeds and pulp and discard.
  3. Pour 1/4 cup oil in each of two glass baking dishes; place tomatoes, cut side down, in the baking dishes.
  4. Scatter the garlic and thyme among the tomatoes; with a sharp knife, make a slit in each tomato half.
  5. Bake the tomatoes until the skins start to wrinkle, about 45 minutes; pinch off the skins, flip the tomatoes, and bake again until the surfaces look dry, about 1 hour.
  6. Flip again and bake until the surfaces again look dry but tomatoes are still slightly plump, 2 hours longer.
  7. Season with salt and pepper and let cool.
  8. Discard thyme and peel garlic.
  9. In 5 half-pint jars, layer tomatoes with garlic; cover, by 1-inch, with additional olive oil.
  10. Slide a knife inside the jars to release any air bubbles; seal.
  11. Keep refrigerated up to 2 months; 6 months in freezer.

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